Ok ok, so I've been reading here and John Palmer's site about beer brewing and I'm in quite a little dilemma with my Irish Stout. I know most people on here recommend a single stage fermentation in which you just leave it in the primary for three weeks and then rack. However, Palmer said that it can "never" hurt to rack into a secondary and I was wondering if I DO indeed rack into a secondary, should I do it at two weeks and then leave it in secondary for another two weeks before bottling?
Or, can I do a hybrid method in which I leave it in the primary for 3 weeks (most people believe the yeast clean up their mess like diacetyls in three weeks) and then rack to a secondary for two weeks for conditiong and clarity, and finally bottling for two weeks?
P.S. I want to do the secondary just for clarity purposes, but am just asking as to find out if it is ever "too late to secondary"
Thanks,
Or, can I do a hybrid method in which I leave it in the primary for 3 weeks (most people believe the yeast clean up their mess like diacetyls in three weeks) and then rack to a secondary for two weeks for conditiong and clarity, and finally bottling for two weeks?
P.S. I want to do the secondary just for clarity purposes, but am just asking as to find out if it is ever "too late to secondary"
Thanks,