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About the only times I use a secondary any more are when I'm adding more fermentables (like fruit) or when I dry hop. There are interactions between they yeast and dry hops that can result in a really "flowery" quality to the beer due to an increase in geraniol. You don't have to worry about off flavors due to yeast. That's a homebrew myth carried over ...


From my experience there are a few things that caused beer foam for me. Watch out for CO2 saturation! Carbonating for long periods (or shaking) with too high a pressure will mean that you cannot get anything but foam. This one was a killer for me when I started because I would shake the kegs at 40 psi and release the pressure then apply 8 psi for the ...

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