Changes

A: Sometimes Roeselare and other mixed cultures don't get the acidity that you might want. If it hasn't been a year yet, waiting longer may help, but sometimes it doesn't. If after a year the acidity is not high enough for you, try adding fruit such as cherries or raspberries (or even fresh wort). The fruit has various acids in it, and the sugar content will partially be turned into lactic acid by the surviving bacteria (the brewer's yeast will be dead after a year). Another option is to brew another beer and design it to be more sour. Brewing with 0-5 IBU and a very high mash temperature (158°F-160°F) is highly recommended for next time. Also, don't ferment with a clean yeast first and then add Roeselare in secondary; use Roeselare as the primary fermenter. Make sure the Roeselare package is fresh and was properly stored at refrigeration temperatures (lactic acid producing bacteria can die quickly if not stored right). Keep in mind that beer with some acid in it will taste sourer once you carbonate and chill it. For more information, see [[Mixed_Cultures#Wyeast|Roeselare]] and [[Mixed Fermentation]].