I was Curious, about this
In wine making, instead of bottling right away, some people rack it one last(extra) time, and let it sit in the secondary for an extended period of time.
Is there any benefit to doing this with beer? obviously i know it wont carbonate in the secondary like it does in a bottle
if you let it age, say 2 or 3 months
--> Does it hinder/prevent it from carbonating after its bottled? i don't see how it could
--> Does it effect the flavor/freshness in any serious way? Better or Worse?
--> Is there anything else to consider prior to "bulk aging"
I know this might seem like a n00b question for most of you
.. but im just starting to brew beer instead of wine(or in addition to)
Thanks in advance