What is secondary fermentation and should I be doing it?
Secondary fermentation is pretty much a misnomer, there is no added fermentation going on. The process of secondary fermentation is racking the beer from the primary fermentor to a second one after at least a week. This will aid in clarity, ages the beer a touch and you will notice the first time you do it, makes the beer very pretty in the second fermentor. While it is not entirely necessary to go to secondary, we often recommend it because it results in a better product more often than not. A secondary fermentaion is very highly recommended for high gravity beers, highly hopped/dry hopped beers and lagers.
