So we brewed our first batch of homebrew, and after a couple of days wondering if we blew it, I think we are on the right track. I don't know how much you guys know about brewing, but basically you make wort by steeping grains, then adding malt extract, hops and whatever else (brown sugar in our case) and boiling the shit out of it. You do all this in like 2-3 gallons of water to bascially make a concentrate. So you cool it fast, then prepare your yeast, have 3 gallons of water in your fermenter, then pitch it all in to agitate it. Seal that sucker up and she ferments for a week or so, then transfer it to your secondary fermenter for another couple weeks, then bottle, let carbonate for a couple of weeks and viola. So our fermenter is a standard "ale pail" plastic bucket with an airtight lid, with a hole and gasket for an airlock (to let out c02 without letting air and contaminates in). We figured out later that our fermenter water we pitched into was way to cold for the yeast, so it might have gone dormant. We thought that is why we weren't seeing any bubbling action from the airlock. Well, we brainfarted and didn't put any damn liquid in the airlock, so how the shit would we see any bubbles?!? Anyway, we also figured out that our fermenting room was too cold too, so we warmed it up and are now seeing a bubble per second (which is good). Our first batch is going to be a Northern English Smooth Nut Brown Ale (i.e. New Castle). We've got an Irish stout ready to cook this weekend when we transfer the current batch to the secondary fermenter. If any of you are around in about a month, we'll have a little get together and see if we can drink all 5 gallons in one night if your up to it.