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What is that? Right now, I have my brewing bucket that I put my wort into and once cooled, pitched the yeast and waited? Is that the primary fermenter? If so, what is the secondary fermenter, and is that step something you can skip if you want to?

I actually think the Bare Knuckle Stout that Budweiser is considering sending to the market is a microbrew that they bought out and are testing the market waters to see if it would be profitable to release it or let it die. I don't think it is a proprietary Budweiser invention...

No bubbles now, but that may be because it was bubbling like crazy the past couple days and I just couldn't see it. Come to think of it, I remember coming home one day and the kitchen smelled like fermenting beer, but I was dismayed not to see any bubbles. In retrospect, it was most likely...

Ok, I talked to my brother, who is much more experienced in brewing than I am (and I suppose this could all be in the beginner's brewing forums, but whatever). First, I did not have enough water in my valve, so it very possible was bubbling the whole time, I just couldn't see it. Second...

I didn't make a starter. So, IF the batch is salvageable, or IF it DID ferment overnight and I didn't notice, will adding more yeast hurt either way? What I mean is, if it is salvageable, and it didn't ferment, then adding yeast won't hurt. OR If it DID in fact ferment, will...

I'm a bit worried about my batch as well. First, my name is Gordon. Nice to meet you all. Saturday night at 10 PM I put my batch into the fermenter and pitched the yeast. As of Tuesday morning, I still see no bubbles coming up. I'm brewing a Pale Ale with White Labs California Ale...