[hopfenundmalz]

9/12 one correct was a good guess, one wrong was BS, two were beyond me.

[ranchovillabrew]

I'm signed up as well. Looking forward to starting this evening.

[kramerog]

How long was the class or was it just the test?

[morticaixavier]

The 'lecture' portion is broken up into pieces looks to be around 30-60 minutes worth. The readings are all available so you can do as much as you want. very self paced.

Each unit goes up weekly it looks like so it'll be a fun Monday morning/evening activity.

I read some of the comments on the self evaluation quiz and it looks like we weren't the only ones who felt that particular question was a little suspect. The prof says he will be fixing it so I'm taking the credit and calling it 8/12 and I only feel stupid about the one I got wrong concerning the purpose of malting.

[ranchovillabrew]

Ok got 10/12

Sent from my SCH-I545 using Tapatalk

[kramerog]

12 for 12, but I got credit for a question I didn't answer and the discussion on the side gave me the answer to the last question.

[Jeff M]

Im enjoying this course thus far, Dr Morvant does a great job of explaining things concisely in a way i can understand.  Getting my brain to remember when quizzed is a totally different monster:D

[coastsidemike]

I do product engineering for two accredited online schools (i.e., writing software), this is the kind of thing I'm in the middle of daily.  Seems like a prototype product with a lot of promise; it's fun to check it out. 

Initial thoughts:
1. Videos did not play well, I gave up and went to the assessment.
2. I would think an initial assessment would have quite a few more questions. I was 8 for 12 with no chemistry background, couldn't seem to correct the third question.  Building course material and writing exams takes effort, curious to see how well the reading material covers the next exam.
3. Forums and social aspect - we've dropped all of that; it's superfluous.
4. As far as I can tell this is a MOOC, they usually don't survive unless there are paying students in a decent portion of classes.  http://en.wikipedia.org/wiki/Massive_open_online_course 

It's good to take advantage of this and read up on all the material provided.

[dkfick]

I do product engineering for two accredited online schools (i.e., writing software), this is the kind of thing I'm in the middle of daily.  Seems like a prototype product with a lot of promise; it's fun to check it out. 

Initial thoughts:
1. Videos did not play well, I gave up and went to the assessment.
2. I would think an initial assessment would have quite a few more questions. I was 8 for 12 with no chemistry background, couldn't seem to correct the third question.  Building course material and writing exams takes effort, curious to see how well the reading material covers the next exam.
3. Forums and social aspect - we've dropped all of that; it's superfluous.
4. As far as I can tell this is a MOOC, they usually don't survive unless there are paying students in a decent portion of classes.  http://en.wikipedia.org/wiki/Massive_open_online_course 

It's good to take advantage of this and read up on all the material provided.

I didn't have any issues with the videos playing.  I was actually surprised at the high quality of the video.  I will say I was irritated that the next video didn't play automatically and I had to actually go to the next video and hit play...

[Vin S]

9 out of 12.The last answer total bs but if you read the courses the Wikipedia link they have the answer is in there. So from now on I'll read all info 1st and watch videos 2nd before taking quiz.   

[hopfenundmalz]

Boil kettles are sometimes called coppers. You will read about copper finings sometimes, referring to Irish moss.

Quick web search.
http://byo.com/stories/item/643-fining-agents-tips-from-the-pros

[Vin S]

hopfenundmalz thanks for link. Learning something new been reading the typical home brewing books a couple years now and never recall a copper. Thanks Vin

[hopfenundmalz]

hopfenundmalz thanks for link. Learning something new been reading the typical home brewing books a couple years now and never recall a copper. Thanks Vin

It is a little obscure as most boil "coppers" are SS these days.

[garc_mall]

Since he decided to ask us to join a group, I created one for AHA forum members. I am still not quite sure how groups work.

The Group code is qwtWJcx1UZh

[riceral]

Since he decided to ask us to join a group, I created one for AHA forum members. I am still not quite sure how groups work.

The Group code is qwtWJcx1UZh

I don't understand the groups either. How do members of the group communicate? Do we just list all group members as contacts?