I'm relatively new to homebrewing and am thinking about making a belgian tripel. I'll probably be using a brewer's best kit but will be using a different yeast than the one that comes with the kit (I am thinking wyeast 1214 - open to suggestions)
Now... I keep reading that a secondary fermentation step isn't necessary in this day and age. (I'm not trying to put words in anyone's mouth by the way) but Most everyone seems to agree that a secondary fermentation transfer isn't necessary for under 4 weeks. After that, people's thoughts seem to vary.
I plan on using my hydrometer etc. etc. for exact timing but roughly, I expected that I would leave the wort in the primary fermenter for roughly 2 weeks and then transfer to a secondary for about 3-4 (5-6?).
Do you all think it would be at all possible to simply leave it in the primary for the full 5-6 weeks? Do you all think I should wait even longer?
I assume I will be bottle conditioning the beer for about 2-4 weeks as well by the way, regardless of method mentioned above
Some notes on this: people seem to agree that if you want to stick solely with a primary then you have to make sure the yeast is healthy and that the temperature stays pretty constant. I plan on doing a starter for my yeast and the temperature of my apartment (for better or for worse) will hover from 68-72 (I'd prefer a little lower but I don't have the equipment etc. yet)
One more note: after 5-6 weeks (or even longer) will the yeast still be able to carbonate my bottles simply by adding a bit of priming sugar? I don't want to take all this time and end up with a flat beer!
Thanks for your help in advance and pardon me if I've made some newbie mistakes on terminology (or anything for that matter!)