Originally Posted by chanson16
What types of beer are best for a secondary?
Fruit beers are the most common type that requires a secondary. Basically, any time more fermentables are introduced after primary fermentation has ceased, you'll want to do a secondary. Also, it is common to secondary when aging the beer on wood cubes/chips.
I've not done any wood aging, but I have brewed a few fruit beers and those have been the only ones I have transferred to secondary. All other have been left in primary until it was time to bottle/keg.