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... It appears there were some gaps in my process. Sounds like I just need to be more patient and attentive to make sure. Thanks for the advice.

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...

Didn't secondary which probably explains it (but I did leave it in the primary for 3 weeks, must have stirred up the yeast more than I thought). Anyway, I now feel like quite the n00b for missing that this was normal in all my reading, but thanks a ton for the reassurances.

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...