Changes

=Introduction=

Sour mashing is a technique for adding acidity to a beer before primary fermentation begins. This is accomplished by the introduction of lactic acid bacteria after the completion of the mashing process. Sour mashing is similar to [[Sour Worting|sour worting]] in that both techniques involve acidification of unfermented wort with lactic acid bacteria before primary fermentation. Many sour brewers prefer [[Sour Worting|sour worting]] due to having more control over off flavors produced versus sour mashing.

=Methods of sour mashing=

Should the sour mash display prominent character of these spoilage organisms, such as rancid aroma 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, 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.

=References=