From September 1. I may start working in smaller/mid size brewery so I would like to know if there are only homebrewers.
Do you have some insights or tips from working in commercial brewerys?
And don’t get me wrong I will still make some homebrew but probably not beer - for few years I am making cider and want to try mead.
Not much input on the pro bit, sorry about that (other than hearing randomly from pro brewers during tours that most of the work is cleaning and sanitizing). Just a safety tip, malt mills are an explosion hazard even for homebrewing, so careful at any sources of sparks like static electricity or a small stone getting into the mill with the malt.
Just to say on the last part of your post there, tried my hand at a couple of meads, delicious little things, but take sooo long to be done (mine were naturally clear in about 6 months or a bit more). Sort of a set it and forget it affair.
Congrats on your new job, some might even say dream job!
I now work in galvanic plating and deal with some dangerous stuff (chemicals …). I am certain that brewery is safer place, but these things can’t be taken lightly. Cleaning, sanitation is just part of the job (big part) and I expect that.
My boss is little bit jealous and understand why I am leaving (he started homebrewing last year) so it is his dream job too (not really).
My last year cider is still in bottles (10 months) it is drinkable but I am trying how long it can last and if it gets better. So half a year is not a big deal for me.