NoLifeLeft wrote:To anyone who was debating on the reason to do a secondary ferment... That one and a half inch layer of yeast crap in the bottom of the carboy is why. Getting rid of that makes the beer clearer and cleaner tasting. If you don't do a second ferment that goes right into your bottles(Mmmm). Thats only acceptable in a handfull of beer styles(Wit for example). And yes after the carbonaton takes hold it's good to drink.
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