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ahh crap. ok thanks guys. its on! pitched yeast 6 hours ago and nothing thus far...

I have one of the bubbler air locks (clear and conical shaped with water in it-its 3 pieces. But are you supposed to leave the lid piece on during fermentation??

I can stop reading posts which is leading to my being overwhelmed...but I'm trying to find ways to improve my next batch even though I have no idea how my current (and very first batch) will even turn out. A few things I've learned in this forum so far is to try adding LME/DME later in the boil...

excellent. on top of the extract called for, how much grains (I guess in weight) should you use? I'm assuming too much would screw up your gravity..

Ok so what are the pros and cons associated with liquid malt and dry malt extract? Also, it seems to make sense to use actual malted grains and boil them to create a "pre-boil tea" before adding the extract. How beneficial is this and is there a general rule of thumb for how much actual malted...

thanks a lot. i'll be sure to use it next time.

also I didn't use a starter for my liquid yeast. Used White Labs (which i left out of ingredients...oops). Poured it in, aerated for a minute or so then sealed it. Starters seem to be recommended but I wasn't sure how to do it. Anyone care to give a quick rundown of doing one?

yea mine is stove top but uses open gas flame. I tried using a top which did help but I assumed that natural evaporation had to take place.

So I just racked my first batch of brew. It's a wheat ale brewed with 1 lb. of honey and chamomile flowers. Looking forward to seeing how it tastes. Couple of questions/comments though. I did a 'full boil' in a 30 qt. stainless steel pot and it took forever to start boiling! Also once I added...