Originally Posted by pietro1022
Skip the secondary. No need on any beer unless u are adding fruit or souring. Long primary, cold crash in there if u want to condition prior to bottling. Or bottle earlier.
I've seen that this is an age old question - to secondary or not to secondary.
I've done four batches on my own, and racked each one to a secondary carboy - only one have I added extra goodies (bourbon + oak chips), though...
Racking to a carboy for secondary was how I was taught on from a friend on three previous extract brews, so, it's what I've been comfortable with and used since.
I have noticed it helps the clarity immensely...are there any other "pro" thoughts about using secondary?
SO, instead of doing two weeks in primary (I use a fermentation bucket, not a carboy) followed by two weeks in secondary carboy, I could just do four weeks in the bucket and be fine, that's what you're recommending?
I need to try a batch this way and see if I notice any results...maybe I can skip a step, possibly?
I thought I read that it was advantageous to get the primary beer off the trub, though?