Sauergut is nearly always a forgotten major aspect of German beer. Probably because no one knows what it is. In the freshest examples ( nothing imported in a can or bottle) each breweries sauergut house flavor is easy to pick out and uniquely different.
IMO opinion its another process you can’t really properly replicate German beer without.
If I understand it correctly it's more or less a wild lactobacillus starter pitched into the mash to control pH and help scavenge oxygen correct?
The instructions for making it on your website are very clear, but not when to add it or how much is needed (which I'm sure depends on many factors including grist, pH, brewing salts, etc.) so how do you properly regulate pH with it?