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Ya thats what I thought, not to worried about it. Good to know though, thanx for the info.

So I was reading on here the other day about someone likes to swirl his beer to get the yeast up off the bottom. So last night I tried that just a little bit, swirled it just a little and then the krausen started to drop out. It looked like white streaks down the sides of the carboy. Is that a...

Man that is Fing sweet, thanx for the post.

Thanx man thats exactly what I thought, just wanted to throw a post out. New to the site.

Man auto siphone is clutch!

I think its called krousen or something like that. I was talking with a guy that said you usually want to rack to secondary before that stuff comes down. I thought you want that to all settle down and settle out right. He was saying it could give your beer some off flavors, not sure if I agree...

I was going to make this and put the pumpkin in a grain sock also. Is that not recommended then?

Very interesting information, thank you very much fellas!

I have an IPA I have dry hopped for about a week now. What is the best amount of time you should dry hop for. I was thinking of doing 2 weeks but if I'm not getting any more hoppiness out of it I would like to keg it asap. So what is the ideal amount of time to dry hop?

How do you "wash" yeast? So if you want to save you yeast. You boil some water and swish it around in there and throw into some sanitary growlers or what not. Then do you add some dme and some water to it. Also do you heat it up or what. Sorry not sure how to reuse yeast. Thanx for the info.

Ya I just saw the relate threads thing below, I am a newbee. I am going to check that out. Thanx for the info man.

I would like to try and reuse yeast out of the primary when its done fermenting. Not sure how to do this. I rack all my beer from the primary to the secondary and then do I just spray some water in there swish it around and dump into a growler or something. Any info is much appreciated.:mug:

Oh I see, cool thanx for the info. I'll post how it turns out.

Thanx for the recipe, I'm going to try that this weekend. Quick question though, why 3 weeks in secondary. Is that to age it a little?