Malted Barley Syrup
I'm about to put together a formula of Mountaindog's version of Thom Leonards country french. I was wondering if anyone has had luck with using Malted Barley Syrup to make a more interesting flavor? I have used this in the past but I've never been sure it really matters much to the flavor. I do know the bacteria likes the extra food that the syrup provides. Any thoughts? Mountaindog?