I am on my 3rd extract brew and wanted to clear up some issues before I proceeded. In my first two batches I did not use a secondary fermenter, and it sounds like this is popular especially with Belgian Tripel's? What benefits do you get with secondary fermenters? Do you gain anything from letting a beer sit in a fermenter for longer than 10 days? If fermentation is complete whats the point?
I understand it is best to keep your beer in the range of 65-70 degrees when fermenting, what is the ideal temp to let a beer age and for how long? Can any beer just sit around in a bottle for months and not go bad, or only certain kinds of beers?
If you couldn't tell my next beer is going to be a Belgian Tripel. I had success with my first two brews and want to continue to improve. Thanks in advance for you knowledge and help.
I understand it is best to keep your beer in the range of 65-70 degrees when fermenting, what is the ideal temp to let a beer age and for how long? Can any beer just sit around in a bottle for months and not go bad, or only certain kinds of beers?
If you couldn't tell my next beer is going to be a Belgian Tripel. I had success with my first two brews and want to continue to improve. Thanks in advance for you knowledge and help.