Hi all! I've posted a few times here and I feel like I should go ahead and introduce myself. I'm a newer brewer in the Philadelphia suburbs. I've brewed a bunch of 1 gallon kits and I'm trying to take brewing to the next level of recipe development. Like I mentioned, I asked a couple questions here already and I want to repay the favor any way possible. I'm not overly experienced in brewing but I have my PhD in chemistry and without going too deep, one of my concentrations is potentiometric titrations aka I know A LOT about pH and pH probes. That being said, if you have any questions about how they work or the weird crust that sometimes forms on them (it's only potassium chloride - totally harmless) or drifting readings I'm more than happy to assist! I know that pH is important in brewing and I also know pH probes are sometimes a bit fickle so if you have any issues feel free to ask!
Brewer in Philly Suburbs
- Thread starter CJHG_1
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ReaperOnefour
Well-Known Member
Hello, & welcome to the forums. I have been brewing for about 6-7 years now. I have been thinking about taking some courses on micro biology, & biochemistry. I hope to open my own craft brewery some day. I figure learning more about that would definitely help me out.
I think taking a biochem class would be great for getting a better grasp on fermentation and the reasons for byproducts. Plus on a business standpoint I feel like there is a lot of untapped potential in the biochemistry involved to make beer.
ReaperOnefour
Well-Known Member
That's true
Transamguy77
Well-Known Member
Welcome from the Philly suburbs also.
Welcome from SJ!
Welcome to the hobby, and the group, from Colorado 
Welcome! Philly burbs here as well!
