If you just went straight to the keg from primary and carbonated in the keg instead of secondary fermenting to gain natural carbonation, what is just a guesstimate of the difference that you might get in alcohol level?
Minuscule, 1/4%, 1/2%?
Now for the BIG question; is the secondary step WORTH the extra hassle of cleaning a sec. fermenter and then re kegging (using a corny to secondary) as far as conditioning/flavor gains? Or is the flavor/body gain miniscule?
Trying to figure out if I should count on always doing a sec. as a matter of course, or since having kegging capability, just eliminating this traditional step of beer making?
I CAN, but SHOULD I?
Minuscule, 1/4%, 1/2%?
Now for the BIG question; is the secondary step WORTH the extra hassle of cleaning a sec. fermenter and then re kegging (using a corny to secondary) as far as conditioning/flavor gains? Or is the flavor/body gain miniscule?
Trying to figure out if I should count on always doing a sec. as a matter of course, or since having kegging capability, just eliminating this traditional step of beer making?
I CAN, but SHOULD I?