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Just wondering how other people are drawing sample from the carboy to do a gravity check. I've done it a couple ways: pouring, turkey baster, racking tube,... It's kind of a pain, so I usually just wait for the lock to stop bubbling and do a check when racking to the secondary.

Should a Krausen reform in the secondary? I have been transferring to a the secondary a week after pitching. I try and leave behind most of the trub and stuff in the primary, but this only transfers the yeast in suspension. Is this enough yeast to keep things going? Usually I only see a bubble...

I've done a few 6# extract, 3# crystal malt batches. The taste on the batches has a sugary caramel flavor, that I first thought was the extract burning on the bottom of my kettle. But the last batch, I was careful not to burn the extract but still have the flavor. I think it tastes like the...

Just finished a partial mash batch. The problem is that I pitch WLP San Francicso lager yeast, when I really intended to pitch an Ale strain. Since I do not have the capability to keep the carboy at the lager temp, I pitch WLP California Ale Yeast too. I know strains can be combined, but...