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After being in CO for a while, there is one thing I've noticed where I'm at that really grinds my gears: dirty, smelly, and rather thoughtless bars and bartenders. This is not to say all are like this. There are a few great bars and most of the breweries have good staff as well, but the...

Hi, This is my first attempt, and I'm brewing a dry stout. I'm doing primary fermentation in bucket covered only by a towel. I'm planning on moving it to a carboy once the primary fermentation is done. Only thing is, I'm having trouble telling when it is done. It's been fermenting for about...

If I were to leave the wort in the fermenter for over an extended amount of time (for around 2 months) because I will be out of town. Will this cause be of an effect that I do not want? If there is, is there any option of not priming and bottling until I return? thanks, Charlie