Is secondary fermentation something I need to do? What is it?

Secondary fermentation on ales is something that a lot of people do because that is how most of the older homebrewing books taught people how to ferment. The theory was that you remove the yeast and trub from the ferment so that you have less flavor impact on the beer, and that less sediment would make it into bottles. More recent books and literature has proven that single stage fermentation for 2 weeks without racking yields great results without any added off flavors from the yeast and trub. Also, we notice that in that time frame the yeast has enough time to compact, so when the wort is racked to the bottling bucket or keg, most of yeast stays on the bottom of the fermenter. This procedure usually is beneficial to the brewer as it is less work and less chance of exposure to bacteria and oxygen. This method has proven very successful to thousands of our customers so far, however, we invite you to try both procedures and draw your own conclusions to which method you prefer.

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