spbrhs07
Well-Known Member
When I first started brewing I always racked to a secondary after 1 week in the primary then kegged after 2 weeks in secondary. I had one batch that was neglected and spent 7 weeks in secondary. The beer was fantastic but the hop flavor was drastically changed. I started looking into why this was the case and found that racking to secondary causes oxidation so I decided to try not racking. My last 2 batches turned out great. I just left in primary for 3 weeks then kegged. However the beer looks like mud. The first 10 or so glasses even had yeast floaties... Currently I have a Belgian saison that has been in primary for 7 days. I'd like to rack for clarity, but don't want to compromise the hop flavors. Any thoughts or suggestions?