I have a couple questions about how you do it..
- After cold crashing, do you let the beer comes to room temp before bottling? Do you transfer to a bottling bucket?
- Do you put dextrose boiled in water directly in the beer, stir and then bottle?
- What temp do you account for the dextrose amount calculation (suppose you fermented at 63, ramped and dry hopped at 67 and cold crashed at 40)?