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added Derek Springer's 2015 NHC talk link
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.
==See Also=====Additional Articles on MTF Wiki===* [[Sour Worting]]* [[Butyric Acid]]* [[Lactobacillus]]* [[Alternative Bacteria Sources]] ===External ArticlesResources===* [http://www.fivebladesbrewing.com/presentations/berliner-and-beyond-sour-mashing-and-its-applications/ Berliner and Beyond: Sour Mashing and Its Applications. Derek Springer's NHC 2015 audio and slides.]
* [http://www.fivebladesbrewing.com/year-sour-mash/ ''Year of the Sour Mash'' by Derek Spring. This series of articles were written for his NHC 2015 presentation.]
* [http://homebrewingfun.blogspot.com/2010/10/sour-mash-how-to.html ''Sour Mash How-To'', by Adam Kielich (Brain Sparging on Brewing blog).]