MrVagabond
Well-Known Member
I know that many people here don't always agree on the necessity of a secondary fermentation. However, I need to free up my primary to brew another batch and so, in this case, it's rather necessary. I'm brewing an American Red Ale with an O.G. of 1.045. At what point is it best to get it out of the primary and into secondary? Should I wait until it's hit it's F.G. or should I go a bit earlier and get it off the trub to finish fermenting?