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  1. Mad Chemist

    Bubbling Air Lock is Meaningless

    That makes sense. Thanks for the reply.
  2. Mad Chemist

    Bubbling Air Lock is Meaningless

    I have heard it said many times on this forum that bubbles in an airlock is meaningless. I understand that if the air lock is not bubbling the fermentation process is not necessarily complete. And maybe it is possible to have bubbling air lock without fermentation. (Although that is exactly...
  3. Mad Chemist

    Extended fermentation time

    So if your basic LME kit with an ABV in the 4.5 range has an "active" fermentation (perceivable bubbling) for 3 or 4 days I usually let it go for 2 weeks. Even though the SG stabilizes after about 7 days or so. Since the "active" fermentation is going longer logic dictates I should plan on a 3...
  4. Mad Chemist

    Extended fermentation time

    Thanks for the reply. Dryer is better IMHO too. Hopes run high for a good tasting batch.
  5. Mad Chemist

    Extended fermentation time

    I have a batch that I pitched last Sunday. It is Saturday am and it is still bubbling about 1 every 4 to 6 seconds. I started with 3.9 lb Brewferm Grand Cru LME. I added 1lb of brewer's sugar (per the instructions). However I did not use the yeast that came with it. I used a WLP450 instead. Is...
  6. Mad Chemist

    Thanks to the OWMBO

    When I first started brewing and participating in the forums here and elsewhere I thought the OWMBO was an odd acronym. Why would a bunch of manly men who brew beer be so submissive to the old ball and chain? But with time I realized that the reason we must Obey the One Who Must Be Obeyed is...
  7. Mad Chemist

    Need tips on controlling wort temp

    That is awesome DanC. If I'm not mistaken that looks like commercial grade rigid insulation used on the outside of new construction. You must have one huge lunchbox!
  8. Mad Chemist

    Determining pitch rate

    Thanks all. Between the good comments and reading the info at the bottom of the recipe builder I am starting to get a handle on the basics.
  9. Mad Chemist

    Need tips on controlling wort temp

    I'm looking for tips on how to keep my wort temp down. At room temp it usually sits at about 75° to 78°. Not sure what to do about it except close up the house and crank up the AC. Suggestions?
  10. Mad Chemist

    Determining pitch rate

    Thanks. I'll check it out. The recipe builder is awesome. Much better than qBrew, at least for a newbie.
  11. Mad Chemist

    What is SRM

    Thanks.
  12. Mad Chemist

    boiling water

    Hope I'm not being rude by butting in. Would it not be better to just buy spring water at 69 cents a gallon? Is spring water a good idea? I'm in SA TX where the water is very hard. That is why I'm asking.
  13. Mad Chemist

    Determining pitch rate

    The recipe builder ask for the "pitch rate". I just pick one because I don't know what it is. How do I determine/effect pitch rate? Thanks.
  14. Mad Chemist

    Steps to Steeping

    Another Newbie Alert. I want to make the switch from LME to Steeping Grains and DME. I see lot's of discussion that includes steeping in the context of steeping grains to use with DME. But I can't find the basic steps of steeping grains for. I can assume it involves boiling grain in water or...
  15. Mad Chemist

    What is SRM

    Newbie Alert! In the recipe builder it list "SRM". What is it and what is it's effect on final product.

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