Not easy to find homebrew ingredients in Mexico.
I'll bring down my 2-row malted barley, specialty malts, hops, grain crusher, brew bags, thermometer, siphon, yeast nutrients.
Believe it or not, those big vacuum bags of bread yeast in Mexico make a fine 8% ABV brown ale.
Mexico has big brew pots (they call them "tamale steamers" for some reason) carboys and plastic soda bottles.
I had a lot of trouble with water supplies: salt intrusion in wells, purified water with some kind of weird chlorine that doesn't boil off, ditto town
water. These kill the yeast.
The river water above the hot springs at El Chorro made incredibly good brew, but now I'll use the well water across from Puerto Escondido.
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