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I'm getting ready to make me a custom stir paddle, any suggestions on what type of wood to use? Any other suggestions? Let's see your creation...

Is there any advantage to a glass carboy vs. a plastic fermenting bucket as at as the beer/fermentation process goes? If not the bucket sounds like the way to go.

If I use a funnel to pour it in then pitch the yeast I guess it is still good practice to give the carboy a little shaking to get the yeast mixed in and a little more air in the wort?

How do you guys prefer to transfer your wort into the carboy for fermentation? Pour with funnel or siphon? Are you pitching the yeast bore the transfer or after its in the carboy? Thanks for the feedback.

Ok great, I'll set it to 11 and start enjoying after about 10 days. Thanks for the help

My keg fridge is at 38 degrees. So at 12 psi I should be able to start drinking after say 10 days? Should I leave it at 12 for good then?

I am about ready to keg for first batch of beer and I have read online different methods of carbonating the beer. A guy in the local shop here said the best way is to just hook up the keg and let it sit at the serving psi(8-10) for a week and then it should be ready to go. Any suggestions or...

I'll stick with why I'm doing. It doesn't bother me to leave a little in the bottom after I pour into my mug. I was just worried something was wrong, I can't wait to give it a try!

Awesome, thanks for the info. Im glad to hear I'm still in good shape. I thought I had an issue.

I'm very new at all this, is there a different process where you don't get this in the bottles? How do the big companies avoid this in there bottles?

Just bottled my first batch and added a 3/4 teaspoon of sugar to each bottle. They have been sitting for 3 days now and it looks like there as a layer of something forming at the bottom, almost like the yeast cake in the fermenter. Is this normal at this point?