Hello! I know there have been several debates on using a primary/secondary fermenters vs. only using the primary.
From what I gather, most people say "it depends". One main reason I see that people opt to use a secondary for is if the beer is a bigger beer.
I am wondering why bigger beers would require a secondary. Does it have something to do with it sitting on the trub for an extended period of time? Is it to make room for the amount of krausen?
Can anyone shed light on this for me?
From what I gather, most people say "it depends". One main reason I see that people opt to use a secondary for is if the beer is a bigger beer.
I am wondering why bigger beers would require a secondary. Does it have something to do with it sitting on the trub for an extended period of time? Is it to make room for the amount of krausen?
Can anyone shed light on this for me?