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I never win but I'll try anyway

24,373.5 + 4 gal scotch ale 24,377.5

19812.5 + 8 portly porter + 4 scotch ale = 19824.5

13,742 + 4 rye bitter = 13,746

From the previous 2 posts 12770 + 10 = 12780 12780 + 4 RIPA = 12784

Make a slight change to your bottling routine that allows you to leave the spigot in the open position while transferring from the fermenter to said bucket. Don't do that. (Luckily only a few ounces were lost)

11,020 + 4 blue wit = 11,024

Torpedo... not my usual hop

If you want to improve this further throw a bag (or 2) of ice in the outside bucket. That's what I do, also the first water that comes off the chiller is still pretty warm so I would waste that before adding it to the outer bucket.

Been slacking this year 9571 + 5 RIPA + 3 wee heavy = 9579

It might be a little yeasty, but with a wit, probably not a big deal. If you are really worried you could cold crash it overnight and speed up the clarification.

Yes, it has been done, in fact my LHBS sells funnels with filters for just this purpose. That being said, I don't filter when I transfer, I simply allow the trub to settle in the kettle for about 15-20 mins before transferring then pour carefully leaving about 80% of the trub in the kettle...

First brew of the year 3926 + 3 RIPA = 3929

36-inches in a 42-inch frost line probably won't be a problem. But if it is really cold (<10 degrees F) you will be amazed at how quickly a small diameter pipe can freeze. You might want to add heated pipe wrap to the pipe that comes up to the surface in the garage, unless your permanent heat...

I'll try again

34464 + 3 pokey porter 34467

I pour until I see the yeast in the neck of the bottle and then stop. Sometimes, mostly with stout, i'll swig the dregs straight from the bottle before rinsing.

I ferment in the low 60's all winter long in my basement, I've only ever had one stalled fermentation due to temperature when it dropped into the 50's using WLP-001 and that one I moved to a warmer spot and it restarted and finished. I've also heard that notty will continue to go into the...

I would leave the European hops out and stick with the US varieties so the 'C' hops and Amarillo. That being said any variety can pretty much be used for bittering, it's the flavor and aroma ones you want to be careful with.

32,397 plus 4 gal oaty oatmeal stout 32,401