I'm sure this has been addressed here already, but a quick search didn't turn up what I was looking for.
I've made 2 batches so far, for both batches my method has been to:
If I just left it in one fermentor for 2 weeks would that end up any different? Under what circumstances, or for what type of beer is transferring to a secondary fermentor necessary?
Thanks
I've made 2 batches so far, for both batches my method has been to:
- Pour the full contents of my kettle into my plastic primary fermentation bucket, pitch yeast, add an airlock, etc.
- Wait 1 week
- Rack the beer off the trub into a secondary carboy
- wait 1 week
- Rack the beer off the trub and back into my bucket, add sugar and bottle.
If I just left it in one fermentor for 2 weeks would that end up any different? Under what circumstances, or for what type of beer is transferring to a secondary fermentor necessary?
Thanks