I'll be making my first batch tomorrow. I have a couple questions. I read a lot about it but some terms are confusing.
What is a secondary fermenter? I hear people put the wort in a secondary after some fermentation. What's the purpose?
If I do biab do I want coarse or fine?
What is a secondary fermenter? I hear people put the wort in a secondary after some fermentation. What's the purpose?
If I do biab do I want coarse or fine?