Siphoning / Decanting / Transferring
When transferring from fermentation vessels, you want to leave behind all that flocculated yeast (or 'yeast cake' - yum). This is why we use siphoning for this sort of job, because pouring would disturb all that sediment! Our siphon kits come with various 'filters' on the end to stop the yeast from being sucked up and into your bottles. If bottle conditioning - there should be enough healthy active yeast still in suspension. You'll also find taps in this collection but be aware that unless you are using a bottling stick (see: Little Bottler) use of a tap for bottling or transferring is likely to oxygenate your brew, which may cause unwanted oxidation. Oxidation can cause discolouration and affect the flavour (consider a bottle wine which was opened a few days ago), so this is something you want to avoid. Siphoning keeps exposure to the air to a minimum, hence why it is preferred.