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Maybe split it with 6 row to up the enzymes. As far as freeze concentration goes its perfectly legal, it is not categorized the same way distillation is, it is a PITA though. I'm not sure about the flavor, but if you just want to get rid of it why not, might be the best thing you ever drink.

How long are you leaving this in primary? Green beer? https://www.homebrewtalk.com/showthread.php?t=77957

Usually strike water volume is less than half of pre-boil volume.

I've never done a side by side comparison and I guess that is the only way to know for sure, but I haven't ever noticed a "stripped" flavor or lack of aroma from cold crashing. Your going to get the beer cold eventually so may as well take advantage of it.

I'm sure it will be fine. There is a learning curve, I have been brewing 8 years now and I still get impatient or paranoid sometimes. It's worse when you haven't got beer to drink :D

Let it be, it will be fine. The yeast probably have a little more work to do, and could benefit from a little more time at ferment temp. If your kegging its going to be alright, if your bottling warm it up and give it some time. it I usually give everything a minimum of 3 weeks, more is...

Maybe greenbelt? If you can crash cool windsor might be a more "british" dry option.

How did it taste?

How about wlp 004? You could do dark beers and Irish/Scotch ales with it.

2: Make sure your tubing is seated fully on your racking cane, if any air is coming through you can use a worm clamp (not so tight as to crack the cane) to get a good seal. I remember oxygenating a couple of beers before I realized that I had a leak at that joint. 4: You lost around a gallon of...

Let us know how it goes!

10 Gallons Irish red 10 Gallons Cream ale 10 Gallons Maibock 5 gallons RIS 10 gallons IPA The kegorator is full The pipeline is full School starts again on Tuesday!

Try sampling the beer while you look over this. Take a taste read a section and so forth until you find something that seems close. It could be multiple things, or a wild yeast, or infection.

I make a starter with all lager yeast. Cheap insurance.

WLP022@66* would be my reccomendation. It supposed to give off some stone fruit esters that should compliment the cherry aspect.

You will probably have to build it up for a while. Look at mrmalty.com for info on viability of yeast that old.

It will be just fine. Should be a pretty good fermentation, you can check a yeast calculator to see how much slurry you would need. I personally would not wash it, thats just another risk of contamination.

Thats a lot of 3rd person :) What was your initial aeration of the beer like? Keep it in a warm area and rouse the yeast, dont worry to hard about splashing as there should be only co2 in with the beer, even if you aerate it a little its not going to hurt anything with that much sugar left to...

Ideally you would pitch your yeast at exactly the same temp as your beer. Starter looks fine, thats such a small volume that even if you pitch the whole thing including the spent wort in it should have minimal effect on your finished product.

You definately should have made a starter. Expect a long lag time.