When racking to a secondary, I find that a lot of active yeast can be left behind, especially if it is done too soon. I don’t see much risk leaving beer on a small amount of sediment. It seems to me that racking to the secondary should take place when fermentation has reached a particular level, say 80% complete or when a hydrometer reads 1.01. What is your opinion on this?
Personally, I like to minimize the number of times wort and beer are transferred because with each transfer there is a risk of damaging the beer either by contamination or oxidation. I,
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