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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 [[Wort Souring]] for more information. For mixed fermentation sour beer, sometimes it will become sourer given enough time, but if you used less than 30 IBU of hops then you can try adding more commercial dregs from different sour beer producers (see [[Commercial Sour Beer Dregs Inoculation]]). If you used too many hops in the recipe, then the beer may never sour.
Q: I tried to make a kettle sour, but it didn't sour.
A: This can happen for a few reasons. Common mistakes are: using ''Lactobacillus delbruekii'', using hops, and souring at too warm of a temperature. read the [[Wort Souring]] wiki page for a full set of instructions on kettle souring.
==Why did my Roeselare beer not sour==