Total Members Voted: 40
Voting closed: March 15, 2012, 11:26:59 AM
I'll still use one occasionally if I'm going to let a big beer that I'm planning on bottling bulk age for several months or more. Other than that it's always 2-3 weeks in the primary and then into the keg. When I dry hop I do it in a bag in the keg.
I stopped using a secondary last year after reading the pros/cons discussed on this forum. Only use it now for dry hopping, though I will probably switch to dry hopping in the keg.
I dry hop in my primary with no problems.
Yes I do a secondary fermentation for all of my beers. That is when the yeast are cleaning up the fermentation byproducts, e.g. diacetyl and acetaldahyde.Do I let the yeast clean up in the primary fermenter or the secondary fermenter? It depends on the beer. Lagers get long secondaries in kegs. Big beers and dry hopped beers get moved to secondary. One should go by taste and not the calendar when saying a beer is done.