1.Divide flameout hops into 2 parts. Add first part immediately at flameout. Add second part after wort has cooled to 160F. Stop cooling at this point for 10 mins.
2.Remove all hop and grain debris when transferring to primary.
3.Rack to secondary when active fermentation slows (4-6 days)
4.Cold crash and add gelatin finings 48 hours before kegging/bottling.
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