« on: September 13, 2012, 08:55:47 AM »
IF you were going to call yourself a homebrew master, I'd say you better own that title by having an incredible amount of experience and knowledge. Simply counting batches won't do it. You need to have brewed multiple batches in a very wide variety of styles, have good knowledge of multiple alternative homebrewing techniques (not just your own setup), be able to identify common flaws, talk specifically about the flavor contributions of different ingredients, yeast health, water chemistry. - I'm thinking that you'd need to approach Charlie Papazian levels of knowledge. Short of this you'll risk sounding like a fool.