I mentioned to a HB Shop owner that I use can kits and that I use the 23 liter glass carboys for it. He cringed when I told him I just make the kit to 20 liters and let it ferment on the yeast cake.
Is this another shop owner that doesn't know much about making beer outside his own process (met a few of those - one guy told me it was good to keep the lid of a fermenter so oxygen could get at the wort during the entire fermentation process - wow. Had the shop for 25 years and never understood aeration).
Anyways. The first guy seems to be convinced you needed to use a secondary, a tertiary and quartiary (that right?) for all beer every 5 days or it would be horrible. Condensing it was also supposed to make horrible beer.
So...Am I wrong in assuming no ill affects from condensing my beer? I've done it since day one so how would I know the difference, but I'm assuming it just gives you a richer taste and a stronger ABV. Am I right?
Is this another shop owner that doesn't know much about making beer outside his own process (met a few of those - one guy told me it was good to keep the lid of a fermenter so oxygen could get at the wort during the entire fermentation process - wow. Had the shop for 25 years and never understood aeration).
Anyways. The first guy seems to be convinced you needed to use a secondary, a tertiary and quartiary (that right?) for all beer every 5 days or it would be horrible. Condensing it was also supposed to make horrible beer.
So...Am I wrong in assuming no ill affects from condensing my beer? I've done it since day one so how would I know the difference, but I'm assuming it just gives you a richer taste and a stronger ABV. Am I right?