Post

Fun With Yeast

16 September 2012

Most of the time I do astrophysics work, but occasionally I dabble in a bit of biochemistry. Over the weekend a friend of mine and I cooked up a batch of full mash homebrew. Brewing from raw grains rather than a “mix” can be a a lot of work, so my friend and I worked together on a large batch in order to split the winnings.

Heating water for sparging. Brian Koberlein
Heating water for sparging.
Cooking the mash. Brian Koberlein
Cooking the mash.
The mash tun. Brian Koberlein
The mash tun.
The spent grain. Brian Koberlein
The spent grain.

Our batch is fermenting now, so in a few weeks we should have a nice weizenbock for the Winter months.