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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]].
==What happened to my head retention==
Q: How can I improve head retention in sours?
A: Contrary to the belief that acid is the cause of poor head retention, it is actually probably more due to the degradation of head formation proteins by Lacto. See the [[Lactobacillus#Foam_Degradation|Lacto Foam Degradation]] page to see what you can do about it.
==Will Brett clean up off-flavors==