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Getting those bucket lids off is a bothersome task. I always use the spigot straight into the test jar. Then I spray the closed spigot with a spray bottle filled with starsan to clean it after I pull a sample.


I always use the tap. You really want to minimise the number of times you open up the fermenter as it can lose some of the protective CO2 layer on top and can let wild yeast or other nasties in. Dipping things into your beer is another thing you want to minimise to reduce disturbing the beer and the risk of infection. But if you open the tap slowly and ...


I'd pick up a wine thief, dips in and fills from the bottom. Some can even house the hydrometer. Otherwise a turkey baster does the trick. Be sure to clean and sanitize anything that comes in contact with your wort though.

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