OK, so I hope I don't offend anyone with my idiocy but I have a question regarding secondary fermentation. After all there's no stupid questions right!..
I know secondary fermentation is a thing that many brewers do to acheieve a better clarity to the beer.
My first ever brew, I seived the beer from the fermenter (after the 2 weeks) into a bottling bucket before instantly bottling the beer, hoping this would help with the clairty.
Unknown be known to me at the time, this is deemed as a big no no as it allegedly takes the yeast out of the beer, which will have an effect on the carbonation.
In the end the beer was actually absolutely fine and carbonated well.
Does secondary fermentation not have this same effect? (taking the yeast out of the beer, effecting the carbonation).
I know secondary fermentation is a thing that many brewers do to acheieve a better clarity to the beer.
My first ever brew, I seived the beer from the fermenter (after the 2 weeks) into a bottling bucket before instantly bottling the beer, hoping this would help with the clairty.
Unknown be known to me at the time, this is deemed as a big no no as it allegedly takes the yeast out of the beer, which will have an effect on the carbonation.
In the end the beer was actually absolutely fine and carbonated well.
Does secondary fermentation not have this same effect? (taking the yeast out of the beer, effecting the carbonation).