I just racked an IPA that had seemed to be stalled on fermentation in the primary to a secondary and it is going crazy. I probably could have stirred it but I would say that this is just if not more effective and should provide a little clarity too.
Location: Found a stray Parrot. All he says is "good morning you ugly prick" It's not yours is it?
The Dude abides! Brewbowski
All that fuss is not needed.
Using a single stage fermenter. I brew for 5 or maybe 6 days, then it gets bottled. End up with 66 excellent bottles of clear, well carbonated, premium beer that I will start drinking two weeks later - yes it improves maybe 1 percent with more conditioning time. But even at a week old it's better than anything at the beer store!
Newcomer here. I have done 3 beers so far. 2 stouts and 1 Bavarian Wheat. The two stouts we just ok and the wheat was in the fermenter for 2 weeks until the FG was the same for 3 days. I then transferred it to a 2nd bucket using an auto-syphon from which I bottled immediately. Should I have placed either the fermenter or the bottling bucket into the refridgerator to chill the beer and help it clear before I bottled?