Originally Posted by SCSF336
I just read from Cheesefood's older threads in the past that the secondary wasn't really necessary so I went all cheap-o and saved the extra cash for more experimentation. I'll remember that in the future and see about buying a glass carboy for secondary use. Is the ice bath a quick, easy way to clear up the beer for now?
What I meant by the Ice bath comment was that a quick cool down after the boil will result in a better cold break and clearer beer. So the ice bath chill method is NOT ideal. You might get clearer beer using a counter flow or immersion chiller to bring the wort down to pitching temp.
The beer will also clear the longer it suits and ages. Cold crashing will expedite this process, but doing those things would be unwise without a secondary. You don't want the beer sitting on the trub for too long. Three weeks is risky imo and 1-1.5 is optimal.
Aging the beer a bit improves flavor and clarity noticeably, get a secondary and let it rest for two weeks before bottling. I agree that a secondary is not strictly necessary, but it isn't pointless either.