MaddBaggins
cervisiam vitae
Is there something magic that the beer can do in a secondary vessel that it can't do bottle conditioning on the shelf? If you are a bottler anyways aren't you just aging out fermentation off flavors to throw some sugar in the batch and have to age all over again?
For me, the secondary is for my beers that take months to reach FG and/or develop the desired flavor profile. I don't want them in a bucket for months.
Otherwise I just primary only.
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