So I am knew to all grain, I know that has nothing to do with secondary fermentation, but well I am new to that, and wondering if I should be incorporating it as I venture to AG too.
I am wondering what is the point of secondary fermenting? I understand it may be more necessary for lagering, but for Ales what is the point?
Can you secondary ferment in a keg without putting gas on it? Then when the appropriate amount of time has passed, put the gas on? Just realized you probably need a airlock system on the secondary fermentor, so that shoots that idea in the foot.
I suppose there are going to be a lot of "well, it depends" on this, but what are they?
I am wondering what is the point of secondary fermenting? I understand it may be more necessary for lagering, but for Ales what is the point?
Can you secondary ferment in a keg without putting gas on it? Then when the appropriate amount of time has passed, put the gas on? Just realized you probably need a airlock system on the secondary fermentor, so that shoots that idea in the foot.
I suppose there are going to be a lot of "well, it depends" on this, but what are they?