Hey,
I have to say that the more I come to the site, the more I want to come back. There are so many knowledgeable people here that I learn something new every time I’m here. I’ve been making wine, beer and mead for quite a while, but never really concerned myself with things like specific gravity, or acidity, pH, etc. because I usually go by nose and taste, appearance, texture, etc. I started making wine with my family as a kid and after a while you have a good idea what will work and what won’t.
For my part, I do enjoy getting very granular in details, especially in methodologies and processes. So to find a resource like this board is great for someone like me who wants to round out my practical experience with some underlying empirical acumen. I majored in Microbiology with a minor in Chemistry so a lot of this stuff was touched on during my schooling, but I have never really applied it except in winemaking and figuring out molar solutions for my parents’ Jacuzzi!
All that aside, this is a tremendous resource and it’s the people that are the main attraction. Lot’s of different personalities, approaches, methods, procedures and philosophies make for a rich and diverse set of skills to round out my brewing core competencies.
So thank you all for suffering a fool from time to time.
And of course, thanks to Vicky for keeping this thing alive!
Oskaar
