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If you are transferring cold-crashed beer, you can observe the level of beer in the keg by the condensation forming on the surface. Personally, brewing a slightly lower quantity of beer to ensure that the beer doesn't overflow has been the easiest solution.

How about the possibility of higher extraction of bitterness from the whirlpool stage? I find that with NEIPAs that rely largely on whirlpool additions, a change in the extraction rate for whirlpool hops result in a HUGE increase in bitterness. When I have people making their recipes on a 30g...