Ok - fairly new brewer here & I have not used a secondary to this point. I'm aware of the issues & discussions - that said:
I'm doing an extract (Partial Mash) Imperial Stout. Got the kit from MW, added a few pounds of 2 row to the specialty grains & did a 60 minute mash. Primary is going fine, 1 week so far, WY1098 with a starter.
The directions from MW say to transfer to a secondary after 10-14 days & add Champagne yeast (dry, included with the kit), then to secondary for 1 month or more....I plan to secondary until the house gets too warm - probly a month or 6 weeks (spring will be here afore long).
Questions about doing a secondary:
Using a better bottle for secondary, do you fill it as close to the bottom of the bung as possible? Do you want to leave any head space at all?
Also - does the temp matter for secondary & if so, try to keep it in the range that the Wyeast likes or the Champagne yeast?
Thanks for any advice