So this may be somewhat of a rehash, but I can't wrap my head around many of the answers in a way that makes sense to me.
1)why is it that one should secondary when they are adding fruit or spices? What's the reason, vs. simply adding stuff directly to the primary after fermentation is complete.
2) why, specifically, do some (those that really like to secondary) say that a wheat or hefeweisen is the only style that it's ok not to secondary? Is it just the 'unfiltered' look? Does it have anything to do with needing to ferments out longer/sit on the yeast cake longer? I hope it's not just clarity.
3) Why, specifically, should you secondary a sour? Is it just since it's going to sit and condition for a long time?
4) I've begun (for maybe the last 6 batches) to not secondary, but I have a saison right now I may decide to condition in a new glass bottle for a few months. I've also begun to cold-crash, with great results. If I rack it into the bottle, should I cold crash the primary and then rack, or cold crash only when I keg later? If I cold crash prior to secondary will I leave enough yeast in there to do all it's cleanup and conditioning work, in other words, will i be defeating the purpose of a long conditioning?
5) I currently usually just ferment about everything in primary for a month, but if I'm making an IPA and plan to dry hop when fermentation is complete, should I secondary to keep grassy flavors from coming out after 3-7 days, or do I just need to keg early (maybe 3 weeks after brew day) and let her condition longer in the keg?
1)why is it that one should secondary when they are adding fruit or spices? What's the reason, vs. simply adding stuff directly to the primary after fermentation is complete.
2) why, specifically, do some (those that really like to secondary) say that a wheat or hefeweisen is the only style that it's ok not to secondary? Is it just the 'unfiltered' look? Does it have anything to do with needing to ferments out longer/sit on the yeast cake longer? I hope it's not just clarity.
3) Why, specifically, should you secondary a sour? Is it just since it's going to sit and condition for a long time?
4) I've begun (for maybe the last 6 batches) to not secondary, but I have a saison right now I may decide to condition in a new glass bottle for a few months. I've also begun to cold-crash, with great results. If I rack it into the bottle, should I cold crash the primary and then rack, or cold crash only when I keg later? If I cold crash prior to secondary will I leave enough yeast in there to do all it's cleanup and conditioning work, in other words, will i be defeating the purpose of a long conditioning?
5) I currently usually just ferment about everything in primary for a month, but if I'm making an IPA and plan to dry hop when fermentation is complete, should I secondary to keep grassy flavors from coming out after 3-7 days, or do I just need to keg early (maybe 3 weeks after brew day) and let her condition longer in the keg?