I have brewed quite a few batches of beer and have never used a secondary fermentation. I care absolutely nothing for clarity. In fact, I prefer a slight haze in all my beers. Call me crazy but I think it adds flavor and mouthfeel.
However, most of these batches were extract and low-mid grav brews. The beer I'm doing now went in at 1.067 and with a high attenuating yeast is supposed to finish at 1.016 (6.7%) Add the .3% from the priming sugar and we're looking at a full 7%. Provided the thing ferments out to 1.016, or very close, within a week do I really need to use a secondary?
However, most of these batches were extract and low-mid grav brews. The beer I'm doing now went in at 1.067 and with a high attenuating yeast is supposed to finish at 1.016 (6.7%) Add the .3% from the priming sugar and we're looking at a full 7%. Provided the thing ferments out to 1.016, or very close, within a week do I really need to use a secondary?