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Pretty new brewer here...I have a maple brown I brewed 6 weeks ago. 1 week primary, two weeks secondary, been conditioning in the keg now for three weeks. Is it normal for s04 yeast to take longer then this to get a beer to maturity??? It's very green tasting right now. Thanks in advance.

Long and short, I got a widemouth carboy w a bubble from manufacturing that left a sharp edge and want to know if anyone has experience w possibly filling the void successfully w epoxy or something to remove the possibility of a bacteria hideout??? The area in question is obviously on the inside...

Been brewing for over a year now. 2017 was all extract, made the jump to all grain this year with two brews under my belt. First batch in kegs conditioning, second batch is 4 days in fermentation. I look forward to getting to know everyone and talking beers!!!