primary vs. secondary

[bottlebass]

Is it necissary to go to a secondary stage while fermenting or can you just get away with the primary stage?

[brewmonkey]

You "don't' have to conduct a secondary but you will end up with a lot of undesirables in your final product which will affect presentation, flavor & aroma. If you are going to kegs that could cause a lot of problems with serving.

Secondary does not need to be a super long process either. I know some people go for 7-10 days with their ales but if you have the ability to chill your fermenters you can have a secondary of 3-4 days and achieve the same results as 10 days at ambient temps.

[PFDarkside]

Chill to what temperature? Let's say I use an English ale yeast and ferment at 62 degrees, what temperature can I secondary at?

[brewmonkey]

If fermentation is complete and a diacetyl rest has been conducted then if you can, drop the temp down to about 40-42 and hold it for as long as you can.

[wild]

Originally posted by bottlebass
Is it necissary to go to a secondary stage while fermenting or can you just get away with the primary stage?
If you like the taste, keg it up. I just brewed a batch this morning and it'll be tapped by Monday night.

Wild