Aaaah, yes I forgot about that difference of gelatinization temp. That would be why people use the flaked stuff-gelatinizes between the rollers. Maybe I'll try a turbid mash, but that would be the bane of sour brewer, waiting an eternity to know if it's worth it. Does anyone know what mashing process/ingredients Russian River, Lost Abbey, use?
Up Next: Coffee Stouts, Brett Beers, More Sours, Quad, Brown
Bottled: The Queenella Dugbe RIS, Avlan RIS,