Changes

The buffering capacity of the mash is higher than wort due to the grain material. This has a positive affect on the growth of lactic acid bacteria. peyer Peyer et al. (2017) found a slight increase in cell growth of ''Lactobacillus'' when incubated in a soured mash versus when souring in wort <ref name="peyer_2017">[http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt. 2017.]</ref>.