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This section became just a tad spongy
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Another argument for the secondary has been that you need to get the beer off the yeast because otherwise youre going to get off flavors and autolysis is the common one thats thrown out there and that was true 10 years ago when the only yeast available to homebrewers was really low quality, weak yeast that would die off easily in the beer, but thats not true nowadays
(Editors note: Bill Taylor is FLWs senior director of tournament operations and a veteran tournament angler who relies on jigs for an unusually high percentage of his fish catches.) I dont do this often, but recently I was asked to write an article for the FLW website
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