Changes

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 (or even fresh wort). 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). Another option is to brew another beer and design it to be more sour. Brewing with no hops 0-5 IBU and a very high mash temperature (158°F-160°F) is highly recommended for next time. Also, don't ferment with a clean yeast first and then add Roeselare in secondary; use Roeselare as the primary fermenter. Make sure the Roeselare package is fresh and was properly stored at refrigeration temperatures (lactic acid producing bacteria can die quickly if not stored right). For more information, see [[Mixed_Cultures#Wyeast|Roeselare]] and [[Mixed Fermentation]].