Originally Posted by illinibrew04
Should I still secondary ferment a roggenbier as usual since the flocc. rate is relatively low on the hefe strain? OR, should I rack straight to keg and let condition for a few weeks, skipping the secondary?
First, secondary fermentation is a misnomer. Secondary fermentation is what happens in the bottle when you mix in priming sugar, or when Gueuze blenders mix old and partially fermented lambic.
Just rack straight to a keg after 10-14 days. Roggenbier is similar to a hefe. Should be cloudy from the rye proteins and yeast and consumed young.