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FAQ
,added FAQ for using extract
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 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). 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#Wyeast|Roeselare]] and [[Mixed Fermentation]].
==Can I use extract==
Q: I am not am not an all grain brewer, can I brew sour beer with extract?
A: Absolutely! Many of our members have made excellent sour beer with extract. We recommend trying the [[Gose#Milk_the_Funk_Gose_Recipe|MTF Gose recipe]], [[Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe|Berliner Weisse recipe]], or [http://www.homebrewtalk.com/showthread.php?t=322168 AmandaK's lambic-style extract recipe].
==How much fruit do I add==