I am a beginner at this and only ask this because I read a few posts saying secondary fermentation isn't needed a lot of the time. I am brewing an irish red. Does that require single our secondary fermentation? How long usually on either? How do you determain what kind of fermentation you use...
I think I screwed up. I boiled the wort, then put it in an ice bath to chill, right when it was about chilled I realized I forgot to add the aroma hops (fuggle). So I added it to my cooled wort. Did I completely ruin my beer?
