Also, I've read a few websites on seconary fermentation and it seems like the sole purpose is to remove the beer from the primary fermenter leaving on the yeast cake in the primary. Is this correct? Thanks
That's one purpose, but not the sole purpose. Other good reasons include clarification and bulk aging. Most people go roughly one week in the primary and two weeks in the secondary, but that's just a general guideline.
The rule of thumb is 1 week in primary, 2 weeks in secondary, 3 weeks in the bottle, but basically you go to secondary once the SG has stopped dropping, which could be anwhere from 3-4 days to 2-3 weeks.
[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),