[color=blue]
> Not if you siphon carefully, using a tube with either a little u-bend
> or one of those siphon-trap things on the end. Place the trap or bend
> gently on the sediment, and hold it there, and you'll usually be OK.
> It's also good not to have the lower bucket too much lower than the
> fermentation bucket, so the transfer happens slowly and gently.
>
> You'll leave pretty well all the spent yeast behind, and will waste
> very little beer. If there's enough left behind to worry about you can
> carefully pour that bit into a bottle of its own and give it a little
> bit of priming sugar: drink that one last, and it will probably have
> settled firmly.
>
> Don't knock kits, by the way. As you've found one you like, you're
> quids in, and it'll be a lot better than *some* of the unpredictable
> garbage some people turn out on the kitchen stove. I reckon the real
> trade secret is leaving it long enough before opening the bottles!
>
> (An off-topic thing, though: because you top-posted, I went all the
> way to the bottom of the previous postings just in case there was
> anything there, which of course there wasn't. Reading's easier if you
> bottom-post, snipping out as much as poss of the previous messages.
> Some people write something like [snipped]; I use [...], as above, to
> show I've cut earlier stuff. It can turn into a terrible mess when
> some people bottom-post and others top-post.)
>
> Mike.[/color]


[...]

Cheers for that Mike

Chris