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I'd go ahead and crash it. Unless you used Burlington yeast for your haze, as it can produce more diacytel then other ale yeasts and a rest is recommended for it. ETA: Nevermind, just saw that you used s-04.

I don’t think a D-rest is needed with ale yeast. Go ahead and crash!

Ok so I’ve had these cans of lme in storage for quite some time and some date back to 1932. I really don’t know when I’ll ever get to them so I’ll offer up free for anyone interested they pay shipping charges. That’ll free up some closet space bcuz I’m tired of coming out of the closet........... and tripping over all of these cans while I’m accepting my true identity by coming out of the closet and tripping over these cans!! I need help!!!

The only one you’re missing is the Baltic Porter.

I cold crash too many times, passing out in backyard during cold months while attempting to make a bonfire

What are the dates on the Winter Dark Ales? And welcome back, Hoppy, always nice to see you check in.

Hoppy has squirreled enough HME for all five of us left!

Thank you for sharing your experience Shrike!

I used them to make Lock/Stock Bourbon Stout with no "pre-soaking" and it turned out great.

What temperature are the bottles sitting at while carbonating? It's recommended to do a full three weeks at room temperature, meaning around 70-75F, to completely carb your brews. If it's cooler than that, it'll take longer. I've never used the drops. I've always used sugar. Now I stick with Domino's Dots. 1 sugar cube = 1/2 tsp. I use one for 12oz bottles and two for pint and 500ml bottles. Simple and fool-proof.