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That looks like a spot I went diving at in Guantanamo Bay

Well, it certainly wont be the same. But if you bring it up to 18C and pitch one pack of active 3470 (if using dry yeast just rehydrate), it should clean up any diacetyl. Then move to lagering after a week. I think you'll have decent beer after that.

Morocco

Portugal?

This thread is amazing! I've always wanted to have a little yeast lab as a hobby now that I don't homebrew much anymore. In fact, I'm about to start wild yeast captures this weekend, both for the brewery and an article I'm writing for Montana Craft Beer Connection. I'll create a separate post to...

"One time Garlic gave a 15 minute pep talk to the waiter" -Green Bean

I've mashed a sahti with rye straight out of the oven, it was such a wonderful flavor and aroma in the finished beer, but it needed a better malt bill to support it.

Asparagus pumpkin beer? Well, I better fire up my pilot system...

It is, again, my maltser makes an SRM 20 crystal. It's sooo good. I could even pour some into a bowl with milk and eat it for breakfast, in fact I'm actually going to do that this week. It's brand new, so I've only used it in a German Hef, and the amber wheat mentioned earlier. So that's also a...

My local maltser entertained a request of mine; to kiln wheat into the equivalent of a Vienna malt. It's an amber wheat, and it's so awesome that I dont know why its not a thing! I highly recommend toasting some.

Psshhh whatever, man. I'd be all over that thing

You must not like high quality rock n roll, I take it lol

Lichtenstein?

I'd calibrate it, make sure it's reading correctly. However, I've never done BIAB, so the best I can do is speculate. My guess is that when you hang it, it cools when it runs down through the air.

Astringency is the bitterness/dryness that chokecherries have. What is the temp of your sparge water? If it's too hot, it will draw tannins out of the barley husk. Same thing if the pH is too high.

I wouldn't worry too much. Most of my beers finish under 1010, regardless of style and strain, and they turn out great. I know for a fact that I don't have wild yeast contaminations as I have a closed transfer from kettle to chiller to FV. I will ask this, though; did you check your mash temp...

Sespe?

It looks like if an office party were a home, with the exception of the Rosemary's Baby room

Mojave?