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This is my first time brewing a beer like this. Just wondering if anyone has done so and if you wouldn't mind telling me what you think...any advice? I appreciate your time.:) Type: All Grain Date: 3/20/2011 Batch Size: 6.00 gal Brewer: Boil Size: 6.87 gal Boil Time: 60 min...

You made a yeast starter with dry yeast?

I racked to secondary and left about a half inch of beer on top of the yeast. How long can the yeast survive?

I didn't see my user name so I will do again. USERNAME: pattyman9. Never mind, I found it...sorry. : )

when I said I ruined the stove, I meant the cosmetics, over a period of time the surface turned a dark brown color that couldn't be scrubbed away. yes, I could achieve a boil, im just glad I can use propane.

I brewed on an electric stove my 1st year of brewing. I'm glad I don't anymore, so is my wife, I ruined the stove. brewing on a propane burner in my garage has worked great.....do you ever think of moving? :tank:

Username: pattyman9

So your total mash time is an hour and 45 min? Also, Beersmith is automatic in saying that the sugar be boiled for 60 min. 5-10 min is sufficiant?

aaaaaaaaaaaaahhhhhhhhhhhh

What is RIMS?

Was wondering (I've never used it), how long do you boil the candi sugar? Also, could you include some details on the mash. I am fairly new to AG, could you use some pointers. : ) Thanks.

Does anyone know if you should crush the coriander seed to powder or in pieces?

So, is that like, if my grains are in the basement and it is 63 degrees down there, I can assume my grain is about that temp?:)

Clould someone explain the difference between "mash temp" and "grain temp"?

So, between mash and boil vessel is safe?

At what points of the brewing process is it critical NOT to allow air into the beer?

When should I use "mash out" I have only done one partial mash, getting ready to a second. I have been seeing things about mash out, is it optional? I know it is supposed to stop the conversion process. When or should I use this method? Thanks.