I have always racked to second fermentation after a week or so. After having started to brew 25 gallon batches I have been wondering if this is really necessary. A lot of things would be much easier, if I could just leave it on primary for, say, 3 weeks, and then keg it.
I know that there is a risk of getting nasty flavors from the yeast cake, but still.... Has anyone ever experimented with this, or is it just the accepted truth? I would very much like to hear if anyone actually has any experience in this?
Or maybe I should just by a SS conical....:cross:
Thanks!
Jess
Denmark
I know that there is a risk of getting nasty flavors from the yeast cake, but still.... Has anyone ever experimented with this, or is it just the accepted truth? I would very much like to hear if anyone actually has any experience in this?
Or maybe I should just by a SS conical....:cross:
Thanks!
Jess
Denmark