My fermentation process is pretty basic...two weeks in primary @18C (often dry hopping at around one week), bottle and leave for two weeks..drink! :chug:
If I were to add another week into the process, would I get a better final result from adding steps like racking to secondary/finings/cold crashing, or would an extra week in the bottle give a more noticeable improvement?
If I were to add another week into the process, would I get a better final result from adding steps like racking to secondary/finings/cold crashing, or would an extra week in the bottle give a more noticeable improvement?