I'm assuming they ferment then kiln and therefore no organisms. Am I wrong about that?
I was thinking that as well, but you can innoculate a sour using other kilned malts. The question is whether all the bugs are picked up post-kilning, or whether some survive the process and remain viable on the malt.
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Shoulda saved a little bit. I get my winter share next month, I'll see if I can get more, I'm fascinated.
BTW Eric you might consider checking them out, 146 to Mass Pike gets you mostly there and there's lots to do in the Amherst/Hadley/Northampton area.