I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
I've always bottled directly after the primary fermentation has finished. What's the point of the secondary fermentation? Can I use a bucket or is it something that really necessitates a glass carboy? ...
When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...