I did one in my bm. Mashed as normal then then let it drop in temp and held it at around 40 for three days with a hop bag full of uncracked grain thrown in.
Boiled for 15 or so mins and cubed. Yet to ferment but had a nice sourness to it
Anyone looked into the charcuterie bags that misty gully stock? Looks like you can use your fridge to dry age you meats without any added humidity control etc