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To avoid possibly oxidizing your beer, be sure that whatever filter medium you use is on the end of the siphon that's the "input", below the beer. If you put it on the "output" side, you may oxidize …

Not all of them are gone, but the chances of finding them are decreasing. The ones that are still there are more expensive than in the past.

It could very well be due to fermentation problems. Read this...it has tests that can help you diagnose the problem. http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-fo …

The purpose of bottling or kegging is twofold...first to extend the life of the beer. If you just leave it in another bucket, it will accelerate the staling process. …

Normally you cold crash at the end of fermentation, before bottling. And a word of warning...if it was still outgassing heavily when you bottled it, it's likely fermentation wasn't finished. …

What I've been told is that the CO2 from that space is what dissolves into the beer to carbonate it. I can tell you from my experience that little to no headspace makes the beer carb less and slower …

"Or do I rack to a larger 5 g bucket/carboy with no spigot, and mix in the priming sugar at at once. Then just siphon out into the bottles." Given the equipment that you have and your objectives, thi …

It's much more likely that your fermentation is done, not stalled. That temp is not high enough to hurt the yeast, but it is high enough to make the fermentation go very quickly. Given that and your …

Bottle using CO2 only. The nitro is already in the beer.

Do not use milk bottles for bottling. They can't withstand the pressure from carbonation and will be likely to explode. …

Time is one factor and strength is another. For average strength (up to maybe 1.070) beers, 2-3 months is no problem. For beer over that very much, I'd add yeast at maybe 3 months of age.

I've never heard of such a thing and it's hard to believe that "sweetness" could stratify. I've never seen that happen with any beverage. So I'd say no, it's not to be expected.

The 3 primary causes of overcarbed bottles are.. 1) incomplete fermentation...bottling too soon, before fermentation is finished 2) too much priming sugar 3) infection Do any of those possibly describe …

Using sorbate is the only way to have a chance of stropping fermentation and even that can be unreliable. If you keg rather than bottle, attempting to stop fermentation is less dangerous since a keg …

What you propose will work fine. You can even keep StarSan in a spray bottle (mixed with distilled water it will last months or more) and spray down the surfaces. Although due to FDA regulations the …