Nerro
Well-Known Member
Hi everybody,
My name is Tom, I'm from the Netherlands in Europe. I stumbled upon this forum whilst scouring the net for information on brewing. I work in a liquor store and I guess all the talk of alcohol is starting to have an effect on me
I've started out by making mead using crappy honey, Kitzinger's port yeast and tap water. I got hooked and now I'm making Diabolo beer and Gingermead in my 5L and 10L carboys. The mead came out pretty reasonably despite a generous amount of maltreatment on my part. Im my newbish excitement I couldn't keep my hands off it
I'm really a noob but I'm willing to learn. I have a bit of a background in the chemistry involved as I'm a BSc in chemistry (still studying for MSc and PhD). I've had extensive courses on biochemistry which are of course important in brewing.
Any questions? Bring 'm on!
Cheers,
Tom
My name is Tom, I'm from the Netherlands in Europe. I stumbled upon this forum whilst scouring the net for information on brewing. I work in a liquor store and I guess all the talk of alcohol is starting to have an effect on me
I've started out by making mead using crappy honey, Kitzinger's port yeast and tap water. I got hooked and now I'm making Diabolo beer and Gingermead in my 5L and 10L carboys. The mead came out pretty reasonably despite a generous amount of maltreatment on my part. Im my newbish excitement I couldn't keep my hands off it
I'm really a noob but I'm willing to learn. I have a bit of a background in the chemistry involved as I'm a BSc in chemistry (still studying for MSc and PhD). I've had extensive courses on biochemistry which are of course important in brewing.
Any questions? Bring 'm on!
Cheers,
Tom