I'm wondering if somebody can explain chemically or biologically how fermentations get stuck. The common theory is that it was racked to secondary too soon, but I don't understand how this works. The only yeast you're leaving is the yeast that is already flocculated out and in the very bottom. For yeast to metabolize anything, doesn't the yeast have to be in contact it? So wouldn't the yeast that is still suspended be the only yeast that really matter?
I think this question is also related to the practice of leaving the beer in the primary to condition instead of using a secondary.
I think this question is also related to the practice of leaving the beer in the primary to condition instead of using a secondary.