FATC1TY
Well-Known Member
Because it will be more clean that way. Leaving more yeast, protein, hops... moving in the fermenter will take longer to clear Specially if you don't cold crash the fermenter, plus I needed the Cake for another beer.
99% of my beers are done with only a primary bucket, takes +25 days to have a clear beer.
Using a secondary when doing an express beer always been a advantage to me. I do the switch as soon as the activity slow down or when the Kräusen drops. I will keep it at 68 for 2 weeks then keg and carb, instead if cooling it after only 7 days
So you take your beer off the yeast as soon as the krausen started to drop? Probably not the best idea.
If you keg, there really isn't a reason to do all of that in the future. Will save you plenty of time!
I ferment mine in a fermentation freezer.. Once it's within a point or two of final gravity, I will allow it to warm up to room temp for a D-rest for a day or so.. Then I lower the temp in the chamber to 35. This drops EVERYTHING from the beer. My beer is clear in primary days after fermentation is done. Rack to the keg and it's already close to keg temp, so it'll actually carbonate faster.. I was pulling clear beer off of it after a day in the keg while it was carbing, and had little to no yeast that even settled in the bottom of the keg.
All of that, and I'm not moving the beer from the yeast, allowing it to finish AND to clean up the by products of fermentation.
Might look into it, if you are into getting lower gravity beers to the keg faster. A higher gravity beer I wouldn't rush as much, but this little beer isn't a big deal.