What styles benefit from a secondary?

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Eskimo Spy

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I'm brewing a best bitter clone at the moment, and started thinking about whether to rack to a secondary. And that made me wonder what styles would benefit time in a secondary as well.

So, in general, is there any style that really needs some time in a secondary? Should I put my best bitter english ale in a secondary when the time comes?
 
I only secondary when I want something to age longer, when I want to dry hop, or when I want to add something different like oak. Otherwise, I don't bother.

Everyone is different and it is really up to you in the long run. You might benefit from a clearer beer, but that isn't always the case. A longer primary is usually good enough or even a cold crash.
 
I agree. Here is my version of the list:
- all high gravity brews (best to age in volume)
- very roasty beers (e.g., stouts, porters) that benefit from extended aging
- any beer where you add fruit, dry hops, oak chips, etc.
 
I agree. Here is my version of the list:
- all high gravity brews (best to age in volume)
- very roasty beers (e.g., stouts, porters) that benefit from extended aging
- any beer where you add fruit, dry hops, oak chips, etc.

+1, that pretty much sums it up :rockin:.
 
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