Hello from Orlando, FL

[GranoblasticMan]

Hey everybody,
I'm a culinary school student who has recently been introduced to the beauty, wonder, and... well, let's be honest, addiction of home-brewing.

I started off stopping by my school's brewing club, learning the basics, before I shelled out the money to get a complete home brewing kit from a local homebrew supplier. My first patch, supposed to be a Pilsner, turned out okay. Definitely not like a Pilsner, but good in its own right anyway.

Now I'm definitely hooked. Thinking of trying a mead next, and then probably some kind of summer ale for my friends to enjoy.

In any case, I found this forum through my countless Google searches looking for advice on parts of the brewing process I wasn't well acquainted with yet and decided to pay my dues since y'all have unknowingly helped me immensely already!

 

[lumpher]

you might want to hold off on the mead. they take 1-2 years minimum to age properly before drinking

 

[PassionForThePint]

Welcome to the board. Always great to see more people in from Florida!

 

[Kegcowboy]

I have a feeling you will be a great addition here. Welcome

 

[GranoblasticMan]

you might want to hold off on the mead. they take 1-2 years minimum to age properly before drinking

Ah! Damn my impatience.

In that case, I might compromise and make a honey brown ale. Those are usually pretty tasty.

I have a feeling you will be a great addition here. Welcome

Thanks! I'm really excited for my "Wine and Beverage" class at school. As far as I understand, it focuses on pairing food with wine and beer, and that's something I've always wanted to get good at. As a matter of fact, I'm going to look into sommelier training as well... Ah, too many hobbies, too little time.

 

[Rob_B]

Go ahead and make a gallon of mead if you want. Just let it age for at least a year if not more. It's really easy if you want to make a basic one just mix up 3 pounds of good honey in your gallon jug fill the rest with water and pitch some champagne yeast, also get a little yeast nutrient. Give yourself a little head room for fermentation (it won't krausen as big as a beer though). Shake the honey and water up real good to mix it before pitching the yeast, throw an airlock on that bad boy and rack in about a month.

Welcome to the forum!

 

[FireRescueFL]

Welcome to the party from a Clermont/Groveland boy.

---Chris

 

[HerotBrewer]

Welcome! Much to learn here and many helpful people who are always ready with advice.

Your culinary training will stand you in good stead with proper procedures, and pairing beer and food is always fun.