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I have one and use it on all my brews. I think that the maximum differential you'll get between ambient and the wort is about 30 degrees F.

Did the survey. I'll be watching World Cup all weekend

About every three weeks. Works out almost perfect - it's usually how long I leave the beer in the fermenter and it's about how long it takes to empty out a keg.

Count me in too!

Where did you receive the badge? Email, or loggin on to the Janux site? I haven't gotten anything yet.

You had to get a 70% to pass the course. No info on the mysterious badge, except that it'll be ready in a couple of weeks max.

Got my final grade too. Passed! Now waiting on the badge!

Dr. Morvant's comment on the Janux forum: "Getting the final code finished on the Badges. Also grades should be input soon. We will get you something to show off" I like the "show off" part of it :)

Not just for 12 year olds. College professors use it too. He responded to my tweet and said that the final grades are having to be done by hand and it is going slow. But they're working on it. "Soon" was the last word. Sent from my iPhone using Home Brew

This is all anyone knows about the badge. An email from Dr. Morvant mentioned it. Here is a copy of the email: Dear Chemistry of Beer students, Only one thing left to successfully complete the course, the Final Exam. The Final Exam will open at 12:01 on Thursday, May 8 and be available...

I keep checking too and the grades have not been finalized. It probably is a busy time for the professors and I'm sure the paying students get priority. Hopefully we'll get our final grades and a "badge" soon.

I used to be in a wine club and would do this regularly, but with one difference. We would blind taste all of the wines first and everyone would write notes on each, discuss them, etc. At the end of tasting all of them, we would reveal each one. Lots of discussion this way and a lot of fun...

Well, I took the final by mistake. Was going through the assignments to double check scores and see what I needed to pass and I hit the wrong button and I was in the final! I flunked it, but luckily I still ended up passing the course. I was going to study tonight and Friday, but I guess now...

I still don't understand what the conditions are that prevent the yeast in a bottled conditioned beer from breaking down the alcohol.

OK, then, if that is the case, what happens with bottle conditioned beers? Why doesn't the yeast eventually get rid of all the alcohol in the bottle? Is it just because there's not enough yeast? I'm definitely no biologist, so please explain... Sent from my iPad using Home Brew

OK, here's where this course I believe comes in handy. I saw this article recently: http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk?src=spr_FBPAGE&spr_id=1456_54817918 and was immediately skeptical. I didn't see anything in this course that indicated that yeast had any alcohol...

I guess I think that this course was not necessarily intended to make one a better brewer. Maybe just a more informed brewer with respect to the chemistry of beer. I'm still hanging in there, too late to quit now. I have learned a lot in this course, though I'm not sure if it will improve my...

Very tough. Not too much "brewing" and a whole lot of chemistry! Sent from my iPad using Home Brew

Thanks! I just got a backup tank when I got the refill. Good idea. I have a propane backup, it just makes sense to have a CO2 backup too.

Thanks! I just got a back up tank too when refilling.