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I like free stuff.

Beginning looks pretty good! :mug:

I wouldn't recommend leaving it in Primary for the full 4 weeks. Once all the sugars the yeast are going to eat have been converted, you want to get it off of that yeast cake. If you don't, then you risk picking up off flavors. 2 weeks in the primary, IMO, is maybe pushing it. Once your...

Dimethyl Sulfides (DMS) are produced in the wort while boiling. By leaving the lid off, you let that DMS leave your wort instead of condensing on the lid and dropping back in. DMS produces "cooked vegetable" off-flavors.

When you say "many attempts with two different turkey fryers" were the problems that you just couldn't get it up to temp? Very normal. Remember, at this point you have enough sugar suspended to jump your OG from 1.000 (water) to 1.056. The sugar (and therefor the sweet) will ferment away and...

If your FG is already around 1.010 then mpenn35 is right. The yeast is going to eat until it isn't, and that will reflect in your FG.

I'm SO replying to this !.!.!.!

Thanks everyone for your suggestions and encouragement. I jumped in Yesterday, and made it through my first All Grain Batch! I succeeded in making a batch of beer, but I didn't succeed in hitting my gravity. I forgot to take a gravity reading of my mash, so I don't know where it was to begin...

Okay guys, I'm going to just finish jumping in here. I've done a bit of research and decided I'm going to go ahead and take the plunge into All-Grain brewing for my next batch. I've read the stickies at the top. Aside from what is listed, if anyone has any tips or "learn from my mistake"...

Thank you! I hope to get more comfortable with All Grain brewing with all the experience and information here. I am more than a little intimidated by the prospects.

Hear various people refer to this site, thought I would head this way myself. Currently fermenting - Imperial Coffee Stout (3rd day in fermenter) Currently bottle conditioning - Boston Style Red Ale -wD