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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?

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...

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

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?

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

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

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

One thing i screwed up on when i first brewed was that i burnt some of the malt extract in the bottom of my pot. How long should i stir the malt extract for so this does not happen again?

When pitching the yeast.. Do i just add it in and let it settle itself or do i stir it in? Im not using as much yeast in this recipe as i did with my first attempt...