I just did my first Noobie 5 (6 actually) gallon brew; a Cooper's Ale.
I made some 1st class dumb-A mistakes that may infect the brew. We shall see.
(hint: use a good quality can opener
Can someone tell me how many bubble per minute in the airlock would mean a vigorous fermentation? 8 hours after pitching the yeast mine is at about 60 per minute. Does this correlate with anything?