In the process of producing my first all grain brew and hoping not to screw up. So I have been reading up on line, here, and my book "Big Book of Homebrewing" but some questions remain unanswered so here goes. Thanks. 1. Realistically, how long should the ferment last for a 5 gal batch at around 20C. 2. When racking off the spent yeast the first time, how long do i leave it in the second container before bottling? 3, Do I need to fine before bottling or add when bottling? 4. I assume the beer will not be clear when bottled (?) since you need yeast to consume the sugar while in bottle to carbonate. Or maybe it is clear? 5. If a recipe calls for filtering before bottling I assume this can only be done when kegging or injecting with CO2? (since the filter would remove the yeast) 6. When using an immersion chiller, can I circulate the chiller in the wort (move it around) so the temp drops faster? 7. If dry hopping toward the end of the ferment can i just drop this into the beer since I'll be racking off when the ferment is complete? Or should I dry hop after I have racked it the first time? Thanks for the much needed assist.