I’m not convinced I need a secondary and have made 6 extracts without it so far.
BUT…Dead Ringer is the first that does not show a secondary as an option. I would prefer to do it with only the primary.
My question is on the dry-hop timing. It says to add the hop addition to the secondary 1-2 weeks prior to bottling. If I simply add it to the primary at around the 4 week mark and give it two additional weeks, would I risk any off-tastes with the yeast activity?
Any additional comments on amount of time for bottle conditioning this beer?
Edit: I should add…inside temps between 60-66 for the duration of the fermentation and bottle conditioning.