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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...

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

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...

Awesome. Thank you!

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

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

That's not the same as "high fermentability"?

I hear ya. Thanks.

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

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.

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

I Thanks.

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...

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

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.)

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...

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

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