Originally Posted by Greenbasterd
.. in the first week it is an excellent guide to know when your primary fermentation has started/stoped.
First, let me say I don't really give a rat's tail which side people are on. It's America and it's your beer.
But here's the thing: this quote is flatly untrue as stated.
EMPIRICAL EVIDENCE: At this very moment I have a robust porter fermenting (day 5) in plastic bucket w/ an airlock. I've watched at least 5min straight on a few occasions, but the airlock has not bubbled once. So, as I stated earlier, I decided to KNOW and took off the top for a hydro reading. Didn't need to take one, however--thick krausen and strong CO2 smell/stinging.
Is the lack of bubbles a rarity for me? Yes. Is it unheard of? No.
Does it underscore the fallacy that an airlock is always a useful gauge of fermentation? Only if you adhere to scientific method.
Like I said, I don't really care. I'll brew me, you brew you. But while people can have different interpretations, what they can't have is their own facts.