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Due to the wide variety of microbial species typically added to a sour mash from the addition of unused grains of malt after the mashing process, unwanted microbes such as ''Clostridium sp''. can take hold in a sour mash and produce off flavors such as [[Butyric Acid|Butyric acid]] and possibly [[Isovaleric Acid|Isovaleric acid]].
Should the sour mash display prominent character of these spoilage organisms, such as rancid/vomit/fecal aromas or moldy patches, it may be advisable to not use the sour mash. If the sour mash is not acidic enough it is possible for human pathogens to be present in the mash(over 4.4 pH), and it may not be advisable to taste the mash, especially if noticeable spoilage aroma is detected. [[Sour Worting|Sour worting]] is generally not as susceptible to these spoilage organisms.
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