Anyone ever do anything with green (unkilned) malt? I haven't found much info online other than vague warnings of "green negative flavors" or more specific potential problems that are really theoretical, because no one commenting seems to have tried it. It seems possible that there could be some positive traits that, in moderation, would be worth the potential downsides. I'm thinking of doing some small batch experiments when my barley is ready to malt. I'm not sure how I will crush it. I understand some distillers use green malt when making whisky.