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Do you guys use or believe in it? I'm debating of continuing dong it. What about beer you put extra floating ingredients? Made a white IPA with some orange peel in it that I haven't tried yet but had a hell of a time siphoning it.

So it sounds like a lot of you guys are against changing carboys for a secondary. That article posted a few back was interesting about this subject. I suppose for this white ipa. I just wonder keeping the beer in there with some ingredients like orange peel and coriander for 3 weeks, would that...

All super interesting. Thanks for in knowledge. I'm located in Colorado Springs and that would be awesome

I am fermenting a batch of white Ipa from BSG and am super excited about it. I'm brewing it for my wedding in July. It's been fermenting for a couple of weeks but I've been so busy I haven't had a chance to acquire enough bottles. Would possibly putting it into a secondary fermenter for a week...

Well said. That is pretty much the answer I was looking for

That was a good read thanks

Does anyone filter their beer at bottling day with a cheese cloth or something similar? What would be the pros and cons of that?

This is about 5 days in the secondary. Thanks for the beta though.

What would the signs and symptoms be if it is an infection opposed to flocculation? What should I expect if everything goes to plan? Is this flocculation or mold? Ring of blobs on surface

What would the signs and symptoms be if it is an infection opposed to flocculation? What should I expect if everything goes to plan?

Thanks man I appreciate it.

There is a small ring of white blobs on the surface of the beer

About a week into my secondary. Does this look like krausen or mold?