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Q: My [[lactobacillus]] based beer did not turn out sour or even the least bit tart. Why?
A: The biggest factor leading to lack of souring while using lacto is due to the amount of hops in your recipe. Even as much as 2-3 ibu's will inhibit lactic acid production. Try brewing or kettle souring with no hops. See [[Sour Worting]] for more information.
==Why did my Roeselare beer not sour==