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As others have said, just shake the hack out of your primary and you'll be fine. The main concern with pouring your beer into different containers is sanitation. Each additional piece of equipment you use is another opportunity for infection to rear its ugly head.

The reason to keep it under pressure is that as you deplete the keg, the CO2 will come out of solution to equalize with the headspace pressure. The reason to keep it under lower pressure for serving it to prevent foam. If you want to be able to set it and forget it, I recommend getting longer...

It's different with every brew but typically once the krausen falls you won't see all those clumps of yeast either. I've seen it be as short as 4 days and as long as 3 weeks for fermentation to finish completely.

I'll be attending the Friday night session. Can't wait, real ale is my absolute favorite. Anyone else gonna be there Friday?

Welcome from Cambridge.

Welcome from your neighbor across the river. Good luck with your brewing.

So, with my health issues finally sorted out, my new location with outdoor brewing access, and spring finally upon us, it is time for my year and a half long hiatus from brewing to come to an end. This weekend, picking up the new kettle and making a new and improved MLT that can handle AG...

Mashing is a process of extracting sugars and requires a base malt to convert the starches. Steeping is a process of adding color and flavor, no sugars are extracted. Think of it this way, if the grains are adding to your gravity, you are mashing, if not, you are steeping.

It shouldn't be a problem, just move it carefully and let it sit for an hour before you start bottling.

Welcome from Cambridge. Most of the Homebrew shops around are a bit pricey (I still trek down to Rhode Island for my supplies as I know the guy down there). Another option might be some of the online shops, Austin Homebrew has pretty cheap shipping and in many cases it will be cheaper than...

Hmmmmm, well, as long as I'm not working that day I might just have to take the trek down to my old stomping grounds, be great to see you guys, and I totally want in to the club.

I completely suck at the gifts too and this year was worse than most. We had agreed not to get each other anything because we recently bought new sofas (and they were not cheap) so that was going to be our gift for the year. Then she goes out and buys me 4 or 5 "small" things. This means now...

I too will be at session 1. I'd love to make the Night of Barrels but with my unpredictable travel schedule there is no guarantee I'll be home in time.

Welcome to the obsession from a Lil' Rhody transplant. Seeing as how you are in Woonsocket you have to check out Blackstone Valley Brewing. Steve is awesome and can get you set up with all the equipment and ingredients you need in no time, plus he is super helpful and loves teaching new brewers.

Welcome from the People's Republic.

My LHBS is like that too. Since I am a pretty regular customer and spend a decent amount of my disposable income there, the owner gives me the hook-up whenever he can.

It totally depends on the IPA. A well balanced IPA is great (Lagunitas IPA, or Ruination come to mind), but I think a lot of the breweries are overdoing it with the whole extreme beer thing.

It should be fine if you leave it out. You might want to throw the yeast in the fridge is it's going to be more than a few days, everything else should be just fine in your basement.

Personally I would get some more of the same yeast and just re-pitch.

I got my 4912 at Best Buy, I'm pretty sure they still carry them.