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Need to take reading before the priming sugar. Can place hydrometer in bucket and read. Or use a sanitized baster to transfer into a clear graduated cylinder. I use the graduate as it also allows a sample to be evaluated for clarity, smell, taste, etc at each reading.

Nothing in the secondary unless you are aging on oak chips, dry hopping or some other technique for flavor.

Only transfer to a secondary if you want to. It is a matter of personal preference. I usually do because I want the clearest final product I can get. But each time you mess with it you increased the chance of contaminated beer. If you are going to go from primary to bottling bucket you usually...

You want a fun one to calculate? Take a look at the cost per bottle of your very first batch way back when or just last week (which ever applies). Ingredients, kettle, bottles, fermenters, thermometers, cleanser/sanitizer, etc. I did the math.... and if it wasn't for the joy of the process and...

I agree with above post on freeing up the primary, allowing a bigger window of opportunity for bottling and clarity. I have used a secondary on all my batches and have yet to run into infection.

If they want to bring you beer at least have it come in a crown top bottle you can use!

Rinse. And if you f@%<*ng chew and use the bottle as a spittoon , don't do me the favor of saving it. Feedback is good. But don't request a certain style after you complain about one you just sampled.

Less complex beers rarely take any more then 2 weeks in the secondary. You are on the right track. That kit ages quite well in the bottle so if you like the taste in a month you'll love it in 3.

Mushroom ale!