Homebrew Beer

I've been making my own beer for a number of years now. I generally make each batch from 10-15 pounds of grain, and 2-4 ounces of hops. Starting with whole grain rather than malt extract gives me the most control over my beer. I have four different strains of yeast in culture in my freezer, which provides me with even more control over the flavors that result. This may be the only thing I do that doesn't really require technology. Digital measuring tools are helpful though.
Grain Storage Grain Measurement One Batch Grain Mill
I keep 10 different kinds of grain on hand, mostly malted barley but also some malted wheat. Measuring things out carefully is important This is is one batch of stout. Very few dark grains are actually required. - about two pounds out of 13 This is the grain mill that I use. I bought an inexpensive pasta mill and marred the rollers until they were rough enough to pull the grain through.
Grain Mill Milled Grain Mash Tun Mashing
Here is the whole contraption, except for the drill that drives it. After I'm done, the grain has almost been crushed to powder. This leads to extracting more sugar out of the grain. The husks act as a filter. I converted a cooler into a mash tun. A stainless steel braid helps with filtering. The mash only loses a degree or two during an hour long mash. Mashing the grain here. I add hot water to bring the temperature of the grain to about 150-155 degrees farenheit, and hold it for an hour. This allows the enzymes in the grain to convert the starches into sugars.