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Hello, I currently only use a primary when brewing. However, my next batch is a stout with a suspected ABV of 10.8%. I was planning on keeping it in the primary for 6 weeks, but should I move it from the primary into a secondary after 2 weeks or is it unnecessary? It is a ginger bread stout...

So I have acquired a keezer with two tap lines in it. From reviews online it's pretty much self explanatory about siphoning into kegs and then placing them in the chest freezer and turning on the co2. My question is if my keezer is full and I have a brew do I just keep it in the brewing bucket...

I know there is much debate about primary and secondary fermentation. Just a quick question. I'm doing a whiskey stout and the lot came with the wood chips to add. I was just wondering for you brewers that use just primary fermentation, after initial fermentation do you simply add the wood...