« on: September 29, 2010, 04:32:48 am »
I would definitely agree that 4 to 6 weeks of bottle aging would be better. I've always found that the extra time in the bottle helps improve the flavor.
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Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.
The less handling your beer is exposed to the better. I used to use a secondary religiously and then decided to take the advice of others and now I only use a secondary for big beers or other specialty beers when I really don't have a choice.
Your beer should be fine as is but on the next batch try going from the primary right into the priming bucket or the keg.
Good Luck on you beer and don't hesitate to questions.
If you do decide to rack to a secondary there's probably going to be enough CO2 coming out of solution just from the agitation of the racking process to purge the headspace without the sugar. A blast of CO2 to purge the secondary of air before you transfer wouldn't hurt though.