re: secondary fermentation question

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As to the OP, you'll get a mix of answers on secondaries. I'm from the school where they're only necessary if you're aging for longer than a couple months or if you want to add fruit or something like that. Otherwise I leave them in the primary for anywhere from a week to two months and go straight to the keg. I've tried secondarying regular beers and I didn't see the benefit, but that's just me.

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