Originally Posted by Elshauno
Doing a secondary is unnecessary for a wheat beer and risks infection. the primary goal of a secondary is to clear the beer. Wheat beers aren't clear to begin with so don't bother. As far as the honey goes you can add at flameout but during the secondary it will restart fermentation. Not a good idea as it can lead to bottle bombs. So my advice for max honey flavor add honey at flameout and dont do a secondary at all, ever. IPA with dry hop? just throw it in the primary after fermentation is finished. Leaving the beer on the cake longer 3 to 4 week will let the yeast cleanup and do its job. Unless your trying to trying to really clear a beer for competition or something of the sort dont secondary.
The risk of infection by racking to secondary is next to zero. The beer has alcohol to protect it. I've done hundreds of secondaries with no issues.
I regularly add additional fermentables in secondary and it does not result in bottle bombs ..... I can't figure out your reasoning for this statement.
There are very good reasons to use a secondary. My two reasons are:
1) To harvest the yeast. The yeast decays quickly with the pressure of a couple of feet of liquid above it. I generally wait 2 weeks before racking.
2) I brew a lot of Belgians, and ramp the temperature up high. High temperature accelerates yeast decay. I don't want to leave the beer on that yeast for any length of time.
........ and then there is fruit, dry hopping, oak, etc; don't want to harvest yeast with any of this stuff in.