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The last couple of beers I've brewed (always extract at this point) have appeared to be totally fine fermenting in a secondary but have then gone crazy after priming and bottling. They've both been a bit heavy but not crazy (1.080 OG) and I'm not sure how I should be distinguishing stuck...

So I'm just finishing up my first batch (Irish Red that didn't turn out red, all extract). It tastes fine, but I'm finding a mini yeast cake in every bottle I drink. It's not over-carbonated, and I'm not sure it's affecting the taste, but it still worries me as I haven't seen anything about...

Currently fermenting my first batch, an Irish Red, and have been waffling about how long to leave it in the primary (no secondary). Planning on three weeks to allow for conditioning, but on all the threads I've been reading times seem to vary depending on whether the brewer is kegging or...