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Old 03-11-2012, 04:10 AM   #11
spook
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First of all, you are a brewing badass.

If I didn't have a thermometer, I'd be tempted to do decoction mashing. By starting with "blood temperature" water/grain and then pulling out roughly 1qt of thick mash per pound of grist, boiling it, re-adding it to the mash, and then repeating 3 times you are effectively step mashing up through protein rest, sacc rest, and mash out. Lots of beer was brewed that way once upon a time without a thermometer or "modern" brewing equipment.

Keep us posted.



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Old 03-11-2012, 05:37 AM   #12
pelipen
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Cool, can't wait to hear what comes out. Might be an acquired taste, but I'm sure it'll be interesting. You have bottling equipment up there?



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Old 03-11-2012, 08:48 AM   #13
Abel
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Man thats so cool. Somebody is addicted to brewing

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Old 03-12-2012, 02:16 AM   #14
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Man, That is impressive, and I worry if mine tastes just right?

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Old 03-12-2012, 02:29 AM   #15
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Rock on! Subscribed :-)

Quote:
Originally Posted by TheBreweryUnderground
hopefully a beer like substance comes out.
Never been to Argentina, but in Peru it's mostly "beer like substance." How does the beer there compare?
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Old 03-12-2012, 05:41 PM   #16
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/Subscribed

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Old 03-12-2012, 08:05 PM   #17
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Pure, unadulterated dedication right there. lol

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Old 03-12-2012, 08:30 PM   #18
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Agreed, Badass.

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Old 03-13-2012, 12:57 AM   #19
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Desperate times, desperate measures. Lol. Cheers and good luck.

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Old 03-13-2012, 01:41 AM   #20
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Subscribed as well. There is so much win in this thread!



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