All of that is super helpful. I've been filling off of picnic taps and using a bottle filler tube stuck into the end. That's worked OK, but never thought to get the growler cold. Thanks!
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There really is no need to transfer to a secondary (this is fairly outdated advice) unless one is adding other ingredients (fruit, spices/herbs, wild yeast/bacteria, oak, dry hops, etc). Leaving the beer on the primary yeast cake is really no problem up to 6 wks. Not that average beers need to be left that long, but rather a time frame for you to work from.
The issue with transferring beer to secondary too soon can leave an unfinished fermentation and excessive fermentation byproducts (diacetyl, acetaldehyde, etc) that may still need to be cleaned up the yeast.