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  1. S

    Successful (I think) wildish ferment

    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...
  2. S

    Successful (I think) wildish ferment

    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...
  3. S

    Successful (I think) wildish ferment

    Probably beer. So far I haven't had much trouble using wine yeast to make beer.
  4. S

    Successful (I think) wildish ferment

    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...
  5. S

    Why is NA Beer more bitter than normal?

    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...
  6. S

    Logistics of dough-in with BIAB

    Awesome. Thank you!
  7. S

    Logistics of dough-in with BIAB

    Thanks everyone, for chipping in. I probably will forego the step mashing and keep it simple and easy. I appreciate the help.
  8. S

    Logistics of dough-in with BIAB

    Thanks everyone. It does sound like there's no real point (o Okay. Thanks for the education.
  9. S

    Logistics of dough-in with BIAB

    That's not the same as "high fermentability"?
  10. S

    Logistics of dough-in with BIAB

    I hear ya. Thanks.
  11. S

    Logistics of dough-in with BIAB

    What's the difference between "extract efficiency" and high fermentability?
  12. S

    Logistics of dough-in with BIAB

    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.
  13. S

    Logistics of dough-in with BIAB

    Oh, I see. Adding boiling water to bring up the temp? That's an interesting idea. Thank you.
  14. S

    Logistics of dough-in with BIAB

    I Thanks.
  15. S

    Logistics of dough-in with BIAB

    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...
  16. S

    Logistics of dough-in with BIAB

    I'm not really interested in a single infusion, but thanks.
  17. S

    Logistics of dough-in with BIAB

    What is multi-vessel step mashing? (The name seems to speak for itself, but if you don't mind explaining how that might work, I'd appreciate it.)
  18. S

    Logistics of dough-in with BIAB

    Hey, all, I'm new to all grain (batch #2 today) and newish to beer brewing period (maybe a dozen batches under my belt) I'm doing a 100 degree rest with the bag in, no problem, (heat water to just over 100 degrees, add grains, stir, cover, take off burner, cover with towels) but then having...
  19. S

    Old yeast didn't ferment all the sugars

    Sounds like the yeast worked more or less fine. I'm content with that. Thanks, everyone!
  20. S

    Old yeast didn't ferment all the sugars

    No. I used a hydrometer. I think the yeast package had been opened and used once before.
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