Just signed up ten minutes ago. Happy to be here. I am a not-so-good homebrewer trying like hell to create a five-year plan to create a small professional brewery that can distribute good beer. Not trying to open a bar/restaurant/hang-out. Just make good beer. I have a background in HVAC engineering (plumbing) mission critical data center operation, and, actually, television production. I am open to any/all suggestions. Thanks, all.
Heynowww
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Scut_Monkey
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Welcome. Sounds like you have the skills and knowledge to contribute to the DIY section.
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Welcome aboard. As far as suggestions, read read read. Then read it again 
There is an answer to any question you could come up with. If you can't find the answer, ask it again. We're pretty relaxed compared to most forums when it comes to telling new guys to search, but the info is out there.
There is an answer to any question you could come up with. If you can't find the answer, ask it again. We're pretty relaxed compared to most forums when it comes to telling new guys to search, but the info is out there.But I know myself, and I am a hands-on learner, not a good reader. Two days ago I started an American bock according to a True Brew ready-made kit. I made two mistakes: I was supposed to toast one of the three grains in the kit on a cookie sheet for ten minutes. Instead, I toasted all three on the cookie sheet. Also, there were two different types of hops: Liberty and Czek Saaz. I added them both to the wort at the same time (poor reading comprehension--the instructions said to wait for the last two minutes for the second set of Czek Saaz hops pellets.) These don't seem errors that would destroy my bock, which is fermenting and bubbling a-plenty for the last 48 hours. It is these types of homebrewing field adjustments that leave me thirsty for brewery practical experience. Another one is the electric stove "bring to a boil" means until you see bubble and steam...but then you reduce it...then you fire it up again when the hops foam lays down a bit...those are adjustments that a "chef" or a master can make--I'm not one of those guys. At best, I'm a plumber and an engineer...so for a guy like me, who only wants to make it simple and nuts-and-bolts, black and white...it's frustrating. How do you learn the 100% true facts--temperatures, quantities--how can I approach brewing as a more exact science?
