Just put down my first dark ale yestaday and was wondering should i use a secondary or can i just leave in primary until its finishrd fermenting then bottle?? When do i pit in secondary ? And for how long and what temp?? My recipe was
1 can of tooheys classic dark malt
1 1.5kg can of amber malt
500gms of light dry malt
Chinook hops steeped for 40 mins
Hallertau hops steeped for 10 mins
Safale yeast s-04
1 can of tooheys classic dark malt
1 1.5kg can of amber malt
500gms of light dry malt
Chinook hops steeped for 40 mins
Hallertau hops steeped for 10 mins
Safale yeast s-04