g a r y w o n g . o r g

Concluding the set of photos from the brewing weekend. After draining the water from the mash tun…

…the hops can be added and it’s back to cooking again.

The cooking done, it’s time to cool the mixture down as quickly as possible - enter the wort chiller.

A second batch of beer would be made from the grains in the mash tun. Gordon adds the hops for this batch.

After several hours, the cooking’s done and now it’s time for the yeast to work its magic.