Sour mash question

[erockdoc]

I have a small sour mash going right now that I will be adding to a larger mash to make a berliner weisse. The sour mash is 1.5 lb german pils. It's been mashing for 24 hours and I just checked the temp: it is down to 85. I know it is recommended that you keep the temp above 100, but how bad is it if it goes down to 85?

I added a hot water infusion to bring the temp back up to ~115.

Thanks!