Questions, and more questions

[Donoroto]

I think all of the above cover it one way or another.

But, go and start on Palmer's book. Just a few pages a day or week. It will help. Don’t try to fully understand it all, just get familiar with the contents.

He says to never squeeze the bag, and I think he is wrong about that, and a few other minor things.

 

[Ozarks Mountain Brewery]

I think if the crush is very fine and the wort is at 168 then I wouldn't, any other variable its fine

 

[Sandy Feet]

My thought on cold-crashing is that it is a specific step before kegging/bottling, with the goal being to get yeast and trub to drop out of solution so you can transfer clear(er) beer to the keg or bottles. Racking the beer to the serving vessel(s) first and then putting it in the fridge is what I would call cold-conditioning. Not saying your wrong (at least not out loud ), it's just that cold-crashing being a separate deliberate step makes sense to my brain.

My beer isn't normally the clearest in the world, but I also go two weeks in the fermenter. It is always nice to hear different ways I just like simple.

 

[Limey]

I do a Whirlfloc tablet for the last 5 mins of the boil, then into the fermenter for two weeks - if I am using my conical, I dump trub after one week. Then into the keg and about a week in the kegerator with the CO2 on it. Even with the bucket fermenter (no trub dump), I typically get very clear beer this way. Haven't bothered with a secondary since I went to the Anvil Foundry four years ago!