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Generally, all I brew are porters and stouts and the length of time required for fermentation is usually the same as for any other ale. They do, however, benefit from a longer aging process in the bottle (although mine don't usually last that long ;)). Let us know more about the recipe you...

Unfortunately, there are wild yeasts and bacteria all around us that can settle in places. If you don't sanitize well, it is possible that these can get into the beer and cause off-flavors. Sourness in beer is a sure sign of a bacterial contamination. These bacteria can produce lactic or...

I like to use regular dishwashing liquid for most things. For cleaning my recirculation system, I like to use Powdered Brewery Wash (PBW). I then rinse thoroughly and follow up with a short Iodophor soak to sanitize. It works great and I have never had a batch ruined by infection.

I like to use Iodophor for most of my sanitation purposes. It takes less contact time than bleach and it is a no-rinse sanitizer so you don't have to wash away its residue. The only downside is that it discolors plastics. There is no harm from this side effect though.

I agree with Otis, brew a very strong 12 cup pot of coffee and add it to the wort. I do this all the time with my stouts and it adds a very complimentary hint of a coffee flavor.

Just thought I would throw out this all-grain recipe that I really love. It is a modification of the Ram Brewery's Total Disorder Porter. I prefer these hop varieties to the ones that they use, however. 7.5 pounds Beeson's Pale Malt 1 pound Caramel/Crystal Malt - 80L 1 pound Chocolate...

I agree with Marcobrau, secondary fermentation is only really necessary if you plan to keep the beer in the secondary fermenter for at least two weeks. Then, it is great. The idea behind using a secondary fermenter is to move the beer off the spent yeast cells in order to avoid "off flavors"...

My favorite online beer supply store is The Beer Essentials in Lakewood, Washington. They also happen to be my Local Home Brew Store.