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How do you deal with dry hopping in the Sabco fermenter? I have tried dropping in pellets, but they jam up my keg connectors when I rack. Do you use a hop bag?

I think this is exactly what I need to do on my BM, but can you please explain how you do it? Are you pumping from the BK back to the MT?

Does anyone know of a retail source for tri-clamp fittings and similar Brewers hardware in the Seattle area? I could also go a bit further north to Edmonds or Everett.

Morebeer carries more products than NB, but they are both very well done.

I get Northern Brewer and the Morebeer catalog - generally read them both at least a few times cover to cover.

I think the extract was Cooper's Amber. Should I consider adding more yeast to the secondary? I happen to have a strong starter going for my next batch, so I have some to spare.

I had the beer in the primary for 6 days, and bubbling was very active for all but the last 2 days. Will my SG continue to drop in the secondary even though I can't see bubbles?

I transferred my first batch of beer from Primary to Secondary on Wednesday. The SG was 1.020 at the time of the move. Since I moved it, though, I haven't seen any bubbles at all in the airlock - is this normal? I would relax and just have a homebrew, but this is my first batch, so I've got...

I plan to rack my first batch to secondary tomorrow. I want to check the SG while doing this. Do I need to stir the wort before or during racking to ensure that I get a good reading?

Thanks for your suggestions. I think the water level was right (I finished up with 20 quarts, or 5 gallons). I suspect I just didn't stir well enough before taking the reading. I'm planning on racking to secondary tomorrow (6 days in primary), and will take a reading then. I've been reading...

Thanks for the replies! The temp was 71', and the actual reading was 1.040, so I added the 0.001 to adjust for temperature. I didn't stir well before taking the reading. It's been in the primary for a few hours - is it a bad idea to pop the lid, stir it up, and take another sample...

I made my first batch today. It was an ESB, using the following recipe: 6 lbs 9.6 oz Amber Extract 12.0 ozCaramel/Crystal Malt - 60L (60.0 SRM) 4.0 oz Biscuit Malt (23.0 SRM) 0.5 oz Black (Patent) Malt 1.00 oz Magnum [14.00%] (60 min) 0.50 oz Magnum [14.00%] (5 min) 0.50 ozMt. Hood [6.00%] (5...

Following instructions similar to these, I made my first starter (for my first beer) about 20 hours ago. I boiled water with about 4 tablespoons of Liquid Malt Extract, for about 15 minutes, then cooled it, and put it in a sanitized magnum wine bottle. I checked the OG on this wort, and it was...