Quote:
Originally Posted by Boise_Chief
Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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I've typically done it for a couple extra weeks, but I'm sure it could be more... I typically do it so I can play with adding flavor to it. I've only made stouts, so clarity has never been a goal.
Hoping to get back into it this winter... unlike KC, I don't have a perfect 68 degree basement all year.