Using commercially malted barley was the first huge red flag in the article. I would expect Malting the barley would be hugely different from place to place wit

Using commercially malted barley was the first huge red flag in the article. I would expect Malting the barley would be hugely different from place to place with such limited options. I didn't see the article mention it at all. Pitching rates don't effect the final flavor all that much. Pitching too little is a problem as it will take longer to ferment, giving wild yeast more time to sour/ruin the beer. But pitching too much yeast would not really result in much change in flavor in this case.