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I finished the course at the end of last year and have made the career transition from IT to brewing via commercial Wine and Vinegar making with my brother (also ex-IT). I now brew Prickly Moses beer at Otway Estate with Luke Scott.

I'm pretty much in agreement with everyone else on here. If it's just for home brewing then save your money and educate yourself through books and personal experience. If, however, you want to do what I've done then definitely...I've found that having the scientific knowledge up my sleeve has assisted in making me a better brewer in the creative sense. Armed with the science, my craft is improving dramatically.

If you're interested in trying brewing on commercial scale equipment, we're running a "Brewer's Experience" in November where we will be doing a special single batch that's brewed by the attendees totally hands-on. It's hosted by me and we'll also be doing a beer and food pairing degustation dinner with our awesome chef afterwards. Drop me a pm if you want more info or I will be at ANHC so come find me and say hi.

/plug

Cheers!

Hendo

<blockquote data-quote="sirhendo" data-source="post: 689746" data-attributes="member: 3399">I finished the course at the end of last year and have made the career transition from IT to brewing via commercial Wine and Vinegar making with my brother (also ex-IT).&nbsp; I now brew Prickly Moses beer at Otway Estate with Luke Scott.I&#039;m pretty much in agreement with everyone else on here.&nbsp; If it&#039;s just for home brewing then save your money and educate yourself through books and personal experience.&nbsp; If, however, you want to do what I&#039;ve done then definitely...I&#039;ve found that having the scientific knowledge up my sleeve has assisted in making me a better brewer in the creative sense.&nbsp; Armed with the science, my craft is improving dramatically.If you&#039;re interested in trying brewing on commercial scale equipment, we&#039;re running a &quot;Brewer&#039;s Experience&quot; in November where we will be doing a special single batch that&#039;s brewed by the attendees totally hands-on.&nbsp; It&#039;s hosted by me and we&#039;ll also be doing a beer and food pairing degustation dinner with our awesome chef afterwards.&nbsp; Drop me a pm if you want more info or I will be at ANHC so come find me and say hi./plugCheers!Hendo</blockquote>

[QUOTE="sirhendo, post: 689746, member: 3399"] I finished the course at the end of last year and have made the career transition from IT to brewing via commercial Wine and Vinegar making with my brother (also ex-IT). I now brew Prickly Moses beer at Otway Estate with Luke Scott. I'm pretty much in agreement with everyone else on here. If it's just for home brewing then save your money and educate yourself through books and personal experience. If, however, you want to do what I've done then definitely...I've found that having the scientific knowledge up my sleeve has assisted in making me a better brewer in the creative sense. Armed with the science, my craft is improving dramatically. If you're interested in trying brewing on commercial scale equipment, we're running a "Brewer's Experience" in November where we will be doing a special single batch that's brewed by the attendees totally hands-on. It's hosted by me and we'll also be doing a beer and food pairing degustation dinner with our awesome chef afterwards. Drop me a pm if you want more info or I will be at ANHC so come find me and say hi. /plug Cheers! Hendo [/QUOTE]

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