Secondary irish stout??
- Thread starter jessej122
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Your call but it is absolutely not necessary on a stout since the reasons for secondary are #1: to help the beer clear #2: to age the beer before packaging #3: to free up a fermenter for another batch.
I have a dry Irish Stout in my fermenters now (11 gallons) and it will be bottled after 21 days in the primary and then bottle conditioned for 5 weeks and ready on St. Patty's day!
I have a dry Irish Stout in my fermenters now (11 gallons) and it will be bottled after 21 days in the primary and then bottle conditioned for 5 weeks and ready on St. Patty's day!
Brulosopher
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Totally unnecessary, for the large majority of beers, whether you keg or bottle. But if you're bored, go ahead.
BarlimanButterbur
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If you think it needs a bit longer just give it some more time in primary.
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