NewBrew75
Well-Known Member
I currently have a Belgian Wit in the secondary, which has been there for a week. It was in the primary for a week aslo. After seeing many advocates of the 1-2-3 method, I'm tempted to leave it in the secondary for another week. However, many threads seem to say that the purpose of leaving it in so long is so that "the yeasties can clean up after themselves". With my Wit, I could care less if it's a clear beer, but does the long secondary help with flavor also?