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I read that wort cooling is needed for clarity and to prevent DMS off taste. As a chemist I know what DMS smells like. As noobs we boiled our wort then put a lid on and went home to let it cool, pitched in the morning. That beer, 20 litres of German Red, is as clear as coors and has no DMS...

I have a horrible combined question. I am in Germany and have been advised to do the following (for a German Black Beer); Primary 10 days (or until 1% fermentable sugar left) Keg 4 weeks Bottle cold under pressure (to leave the sediment behind)) The two sources disagree whether to...