Most everyone is respectful in these forums, but, honestly I find people here pretty unwelcoming of anything that doesn't fit within whatever is considered orthodox. (The conversations I've read in here about the topic of not using hops, for instance, make most everyone in those conversations...
This is my first time messing with wild yeast, so I don't know anything about that.
And as far as yeast goes, I have yet to notice a difference in flavor among different yeasts (at all). Some yeasts are quicker, some slower. That's the only difference I've noticed.
But I'm still new, and...
As an experiment, and because I ran out of packaged yeast, I made a starter out of boiled sugar water. I threw in a couple sections of oak dowel that I have used in brews in the past, and some dandelion tops. Shook it up really well.
That was yesterday afternoon. Last night I noticed some foam...
I'm considering doing some NA Beer because I love the flavor of good malts and I want to drink more beer, but can't be drunk all day, alas. I'm considering wort soda, too.
I've read that heating up your beer to 170 degrees to evaporate the alcohol results in a strong increase in the bitterness...
This article: https://byo.com/article/the-science-of-step-mashing/
...has a couple sample step "programs" displayed at the bottom of the screen. The one labeled "Extract Efficient Mash" shows a rest at 100 degrees.
Well, it doesn't seem complicated to me. My understanding of what I read about dough-ins was that the 100 degree rest produces more enzymes for better utilizing the sugars that are produced at higher temps.
I've also read that 130 - 140 mash temp produces less non-fermentables.
Basically...