lbaker
Well-Known Member
I am just getting into home brewing, and everything is making sense except for the varying opinions in secondary fermentation. My first batches will mainly be wheats and other common ales, but I'm receiving different advise in single vs second fermentation stages. Some do not see the benefit of secondary due to extra risk of exposure. I do not plan on bottling my beers. I would like to go straight from fermentation to corny kegs for my kegerator. If i only do a primary fermentation what kind of conditioning should be done for the keg? Since I'm not bottle conditioning should I use a secondary or just go longer in primary?