Originally Posted by mtrogers14
I know that doing a secondary ferment is not usually necessary. However are there certain types of beer (not talking about adding fruit etc) that should be moved to a secondary fermenter ? I just brewed an extract kit from northern called moose slobber. It seems to be a heavier beer, do I need to move something like that to a secondary to assist clearing it up ?
There are some styles or times you may want to bulk condition a beer for more than a month in which case moving to a secondary is beneficial but you could leave your Moose Slobber in the primary for 3-4 weeks and it will clear nicely without need of secondary