For those interested in this, there is an article
HERE from the LO forum. I personally do not see myself ever trying this but maybe I'll retire someday and feel compelled to look into it. I know some people who adhere quite strictly to the LO concepts but
do not use sauergut to lower their mash pH. Still, an interesting concept and I agree with erockrph that it's like a bakery's sourdough starter... the character of it could completely make (or break?) a beer's flavor. I'm willing to see how the acid malt works in this Vienna Lager over the weekend and I will report back.
Oh, I meant to ask this too: When I use lactic acid, I add it to my strike water so when the water & grains get together, there is no chance of the grain coming into contact with high-pH water. Here, my water would be relatively high in pH when it comes in contact with the grains because I am not adding lactic acid to the water. Would the acid malt quickly knock down the pH of the mixture so I don't have to worry about the pH? Back when my understanding of pH was poor (to say the least), I made beers with that nasty, husky and grainy flavor because my high-pH water was coming into contact with the grains and I assume extracting tannins.