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.](/post/fun-with-yeast/1_hu24b40e841cdaa8cb3cf0fbe60f354939_519686_300x0_resize_q75_box.jpg)
![Cooking the mash.](/post/fun-with-yeast/2_hu530c482de6d3a1b093b4e0e8c5adb265_379929_300x0_resize_q75_box.jpg)
![The mash tun.](/post/fun-with-yeast/3_hu5ca0ab08c7af547bb4bf0918e29ee62e_588274_300x0_resize_q75_box.jpg)
![The spent grain.](/post/fun-with-yeast/4_hu02a75d9147185b36be7246cdc76f3506_476442_300x0_resize_q75_box.jpg)
Our batch is fermenting now, so in a few weeks we should have a nice weizenbock for the Winter months.