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Columbus ipa at 5%. I was pretty close to my FG.

Just transferred from my glass carboy to my corning keg today. When is the earliest I can start charging it and should I is alright if I refrigerate it? It was in the primary for two weeks. What is normal practice?

So someone that uses a cooler as a mash tun versus a stainless pot will have a different amount of lost dead space?

Got it. Mash : 4.25 gallons Sparge: 4.75 gallon Pre Boil will be at 7 gallons and at the end 5.5 with a 1.5 boil off in 60 mins. I did not know about the 1.5 boil off for 60 mins. That's new to me..

How much water do I start with in my mash for my pre-boil? Can somebody clear this up for me? I posted the mash steps. If I understand this correctly I will mash with 4.25 gallons of water and sparge with 4.75. The 7.00 gal boil size confuses me. Type: All Grain Batch Size: 5.50 gal...

How much of that is your strike water and how much is mash?

How much of that is your strike water and how much is mash?

What is a good rule of thumb on pounds of grain per volume of water? I lose a lot of wort during my boil and I know all styles beers are different on the amount water you start with but what is a safe amount of water to start with if I am making a 5 gallon batch?

Any tips or suggestions on keeping the temp range within 55 - 65 for lagers? Currently I am in setting my carboy on the cement floor in my basement.

How readily available are these two types of Hops at most brew stores? Hallertauer Mittelfruh Saazer

Noble Works is a very well known brewery from the Anaheim area. I am a big fan of their brews. The Big Whig IPA is always a solid choice. I am interested in trying this Milk Stout. What locations is it served in the SoCal area? Is it a seasonal beer?

Partial grain left over in the fermenter. Would it be okay for me to screen it out, pouring the beer into another fermenter right before I bottle?

I see there are several ways to build a mash tun, what is the easiest and most inexpensive way from your experience?

Can I steep 10lbs of grain in a sock or should I look into other methods? Like building a Lauder tun from a cooler?

I don't know if you are refrigerating them or not but it helps if the bottles are sitting in room temp. I made the mistake my first time brewing by letting the bottles carbonate in the fridge and that slowed down the process.

"Yeast Washing" was the phrase I was looking for. I am looking forward to giving it a shot once I know what I am doing. I don't want to ruin a recipe, so I want to be 100 percent sure. I will check out billybrew.com Thanks for all of the info! Cheers.

Anybody have any experience reusing yeast? What are the benefits? How do you store it?

Thanks for all of the feedback! I willl make sure I will add in the broken hydrometer thread! Why cant they make those things out of something other than glass?! It breaks too easily.

It is a Pale Ale at 1.045. I left in primary for 10 days and transfered it after I noticed no signs of fermentation. I am on my my third day of having it in a secondary so it seems as if I am on the right track. I wasn't able to get a read because my hydrometer broke. Accidently dropped it...

After transfering from the bucket to the glass carboy, what is the average amount of time it should be secondary fermentation?