The only problem with that thread is that the counter arguments have all been deleted... Somewhere out there is a great thread in which several experienced brewers had a lengthy discussion of the topic that presented all sides of the argument.
Revvy, that was one of the threads I was referring to, so thanks for adding the link. But there was another thread that I thought you were involved in a couple years back with a brewer from overseas...unfortunately I cannot remember his name. It was a pretty good discussion as he had very strong opinions as to why to secondary. Do you remember who that brewer was or have a link handy to that thread. I agree its been done to death, but thats the problem for the new brewers... is that when they do a search, they are just innundated with way too many results and often overlook the quality threads.If you're looking for more of that, I suggest you read THIS thread, it's become the "uber discussion" on this topic.
To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .
Please don't ever feel the need to apologize about asking a question! The point of a forum is just that- asking questions and discussing things. If we didn't have people asking questions every day, then we wouldn't exist as a forum anymore!the thread was great, but I have to start somewhere, I've actually put countless hours on here researching and learning all this. Maybe a sticky could be put in the beginners forum regarding continuous questions that rookie brewers have....just a suggestion. I even checking in the Hall o Fame sticky under introductions. It's not like I am posting on here without putting my search time in.
No you are not. We have to keep in mind that many of the "instructions" are geared a bit towards the worst case scenario of what a homebrewer might do. That is, the instructions tend to err on the side of them likely not being done well, so if that is the case you should do it this way............I don't understand the oxidation arguement for not using a secondary. I keep hearing on here that transfers create oxidation, but we all bottle or transfer to a keg so its going to happen anyway. I also here that oxidation takes a while to affect the taste of beer, yet most ales are not aged that long (6+ months). Am I missing something?
I transfer to secondary after the diacetyl rest. Then I slowly lower the temp to the lagering range.