Getting ready to crack the barley.

This is what happens when you put too much weight on one end of the table, and then bump it. Try not to do this. All we lost was what was in the hopper, which amounted to about a pound of grain. It sucked, but it didn't crash the operation.

Sparging the grain.

Into the brew pot.

This is hard work. Let's take a break.

Careful it doesn't boil over.

Cool it down fast.

From here it goes into the fermenter. At room temp. we'll toss in a packet of yeast, and leave it alone for a week or two. Then we bottle it and wait another week or two (this is taking forever! ). Then, when it's finally ready, we'll drink it up as fast as we can.