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I have heard that leaving a brew in primary for extended periods on the yeast patty can create off flavors? I have also read there is no reason to tranfer to secondary unless you are dry hopping or making other additions. I have a kolsch in 4 days in primary no reason to transfer other than to...

Looking for a milk stout recipe that is highly drnkable, smooth, chocolate, very light on coffee taste if any. Trying to convince a non dark beer drinker.

What are the most popular/best apps and podcasts out there?

Using an immersion chiller. The only reason i bring it up is that in the book I am reading the recipes alway say to dump the wort into a fermenter with two gallons of cold water, top off and cool.

Anyone tried the dubbel recipe in "The Joy of Home Brewing"?

Do you dump your wort into the fermenter top it off and then use your wort chiller? Or chill your wort in your brew pot and then transfer to the fermenter? If you do the later what temp do you typically chill to so that when you top off you arent droping below pitching temperatures?

Thinking about brewing an extract dubbel. Any one have a good recipie, or just any experience to share about this style?