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Well tonight I was bottling a stout that I had in the secondary for about 3 weeks. Everything was going pretty well, or so I thought, and had half my batch bottled when I realized oh yeah, I completely forgot to add the priming sugar. So I quickly made about a half batch of priming solution...

So I've had a stout fermenting for about a week, and thinking that when I originally topped off approximately 3 gallons of wort with some water, that I didn't quite add enough water for the brew to be a 5 gallon brew like the recipe calls for. I'm pretty new to brewing, so right now I haven't...

I'm going to vegas today, and wondering if I should rack what I got to the secondary. It's been fermenting for 10 days, and theres still bubbling about every 30-35 seconds. I'm using saflager yeast for a kolsch. Will I be okay to leave it in the primary until i get back which will be monday?

So here's the situation... I went to the homebrew store to get a recipe, when I got back I realized there were no directions. It's a partial grain kolsch. I assume I would place the milled grain in the brewpot until the water starts to come to a boil, remove that after running some hot...

I usually keep my place at around 60-64 degrees, are there certain ales/yeasts that work best under a somewhat lower temperature? I don't plan on lagering, it's not that cold in my apartment. Any suggestions would be welcome. Thanks