Originally Posted by Mdessert
Don't mean to be a pain but I understand primary fermentation. I'm really new to brewing I have done 4 and 1/2 extract kits. I've never done a " big beer " just trying to figure out if I need to buy a 5 gal carboy and do my first secondary to age this beer or if I would have the same results leaving it in the primary for 2ish months.
"Two stage fermentation" is a bit misleading as there really isn't any fermentation happening in the secondary. The only time you would really want to transfer your beer to a secondary is if your intentions are to flavor your beer by racking your beer on top of fruit or something. Even then, the residual sugars are very quickly fermented out and probably won't change the alcohol content very much.
Personally, I rack my beers to secondary when I am TRYING to get a crystal clear beer. Why? I don't know, beergeeking, I guess. I wouldn't do it for anything really dark, like stouts. For the most part, it's really not necessary.