I know I’m a good 9 days early here, but fermentation has been flat-lining here for 2.5 days and I don’t think it’s going to go anywhere, so I’m cold-crashing now and will bottle it after it’s been chilled for 24 hours. We’re away on a trip next week and it’s a case of do this now or have the apparently finished brew sit on dead yeast for another seven days, so let’s take a punt and hope that 24 hours is enough to draw out anything still floating about. Bag-thing fitted, Inkbird set for 1.0℃.