Hi Hope someone can help me out with a few answers to some beginner questions... 1. Pitching the yeast - to stir or not to? On my recent beer, I noticed that the leftover marks from the krausen (right?) was much higher up the Fermentation Bucket than the previous two brews. Presumably, that's not unusual and usually dependent on the beer and the yeast? Is there any danger to yeast not being "used" if it's just floating on the surface of the beer? And maybe "carried up" with the krausen? 2. PB Tap. On my first brew, the output from the tap is explosive! Unless I want a pint of head, I have to dribble the beer from the tap. Could I alleviate that by releasing some pressure from the barrel? Or should I simply NOT do that? 3. PB Tap #2. Do people clean the tap while it's still it on the barrel? If so, presumably just a damp cloth? 4. Bottle cleaner. Anyone use a bottle cleaner and can you combine that with a sterilised solution? 5. Re-doing second fermentation. Recently had a leak from the tap of the PB and quickly siphoned the beer into bottles. Beer is great but a but a bit flat. If this happens again, would it be a good idea to just add half a teaspoon of sugar into each bottle as a second attempt? Sure I got more...but can't think right now. Thanks in advance.