[quote=“woody34”]Thanks for the help eveyone. I appreciate it.
So secondary fermentation is not a necessity, even when the recipe calls for it?[/quote]
It depends on what you’re doing.
As many have stated on here (myself included), secondary fermentation is great for processes to impart extra flavors, or to age your beer if desired.
There’s really no right or wrong way to do it. Your way is, well… your way. That’s the beauty of it.
I made an Oak Aged Bourbon Porter last year. After primary fermentation was done, I racked it into a secondary, and put the bourbon soaked oak chips in to sit for a month or so… I’m sure you could do that after your initial fermentation finished in your primary, but each brewer has their own comfort level.
If you’re new to it, follow the recipe 'till you feel you’ve got the hang of it. It’s like cooking. When you start out, you’re a slave to a cookbook for things because you’re not sure what flavors go with what - or what processes yield the results you’re looking for.
Once you’ve got that down, the book goes out the window, and you make your food based on your tastes, and what you know (or feel) will work well.
Same goes for beer.
Thats what makes it so much fun!