Changes

A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. In the end, a pellicle only means there has been some exposure to an unknown amount of oxygen. Otherwise, pellicles have little meaning. See [[pellicle]] for more information.

==Why did my Lacto beer not sour==

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. The fruit has citric acid 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). Brewing with no hops and a very high mash temperature (158°F-160°F) is highly recommended for next time. For more information, see [[Mixed Cultures]] and [[Mixed Fermentation]].

==Alternative Bacteria sources (yogurt, probiotics, etc.)==

A: Check out [[Alternative Bacteria Sources]] for a list of what some members have tried so far and their experiences.

=I want to brew a _____=

==Kettle Sour==

We have two great pages that help you brew your first kettle sour. See the [[Sour Worting]] page, and the [[Lactobacillus#Culture_Charts|Lacto Culture Charts]]!