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Can a wort be cooled too much?
Well, after reading the comments/answers on this question it seems like adding the yeast at 60 degrees should be just fine.
Is a taste-test at bottling time indicative of the end result?
Ok, that makes me feel a little better. I just racked/bottled my first brew last night, and when I gave it a little taste I wasn't sure what to think. I left it in primary for 12 days and I'm planning to let it condition for another 14. I'm hoping the end result is a little more pleasurable.