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Old 03-10-2012, 07:36 PM   #1
TheBreweryUnderground
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Dec 2011
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So I'm desperate to brew and have no equipment besides a basic kitchen here in Argentina. So I'm BIABing with a bandanna, no thermometer, unidentified malt and hops, and wild fermenting. We'll see how this goes...


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Old 03-10-2012, 07:51 PM   #2
RobMT
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Jan 2012
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Awesome



 
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Old 03-10-2012, 07:54 PM   #3
C-Rider
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A man has to do what a man has to do! :-)
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Old 03-10-2012, 07:58 PM   #4
Ryush806
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You could always guesstimate your strike water temperature by boiling water and then mixing in the right ratio of room temp water to pull your temp down to whatever you want. Although if you're in the mountains it might be slightly harder due to the lower boiling point.

Whatever you do, I'm sure you'll end up with some beer!
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Old 03-10-2012, 08:08 PM   #5
TheBreweryUnderground
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Just started the boil and I still have no idea what these hops are, they weren't well taken care of so they're probably stale along with the grains. It still smells awesome and I'll just say it's a Belgian.
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Old 03-10-2012, 08:21 PM   #6
TheBreweryUnderground
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I thought about that but I am in the mountains and don't have a good way to maintain temps so I brought the grains from fairly warm to too hot to put my finger in. I was afraid of going over and getting tannins in but I don't think that happened.
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Old 03-10-2012, 09:12 PM   #7
TheBreweryUnderground
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So it's in the fermentor and tasting soso, very chocolatey with a bitter aftertaste, maybe I'll call it a Belgian Chocolate IPA. I added some oats to the mash and brown sugar to the boil, cinnamon and cocoa at flame out. Right now it's tasting pretty bitter and thick, hopefully the sediment will settle enough. The jar is sitting next to several other jars of fermenting things (sour kraut, sourdough, etc.) so I'm hoping some of their goodies make the leap over. I guess now is the waiting game, I have no idea what the og is and didn't measure anything I put in so hopefully a beer like substance comes out.
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Old 03-10-2012, 09:18 PM   #8
TyTanium
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Nov 2011
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This is great. Nice job. You could do a decoction to get a bit more precision with your mash temps, but may not be worth the trouble.

Excited to see what sort of wild yeast character you get. Anticipation is half the fun!

 
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Old 03-10-2012, 11:18 PM   #9
DrMaltyVonHopenstein
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Jan 2011
Winona, MN
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Why a Belgian? Why not "Guaraní Tango"?

~subscribed - please keep us updated

 
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Old 03-11-2012, 02:52 AM   #10
Komodo
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May 2011
Bloomington, IN
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This is so badass.


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