re: Homebrewing: In-Process Thread

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Also, any advantages to secondarying an oatmeal stout? I typically secondary most my ales, other than my saison, for clarity or for dry hopping. However, this being a stout, clarity isn't really a concern, and my hops are all added at the beginning of the boil.

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Had a discussion with Andrew at Parish a couple weeks ago. He says there's no advantage whatsoever to secondary. Want to dry hop? Toss them into primary. Ditto for other additions. His thought is that the potential disadvantages (higher risk of infection, oxidation) outweigh any perceived advantages of secondary. The only time he would advise moving to secondary is in the case of a beer that would be on yeast for quite a while (barleywine, big stout, quadrupel, etc). To that point, my last half dozen beers have all been exclusively in one fermenter, and all have come out perfectly fine. Clarity has been spot on. So, call me a believer.