I put the Old Churches wort into secondary yesterday:
Beers get put into secondary fermentation for a few reasons, but the biggest one is to remove the wort from the dead yeast and other detritus that has dropped out of the beer, so the flavors from that don’t get into the beer. It also makes for a brighter, clearer beer visually, because when I go to bottle a lot of the debris that might’ve mixed in with the beer won’t be there.
I also added one ounce of UK Kent Golding hops. (They’re the little green bricks you see in the lower right of the brew.) The scent on this was really, really unusual; almost candy sweet. No trace of bitterness in this beer. I’m thinking I’ll leave it in secondary for as long as I can. The beer is still brewing-or at least, the yeast is till working. If it spends another 3 weeks in secondary, I think I’m ok with that. My gut tells me this beer is a ways from being done.
Update: the fermentation has slowed pretty significantly, even after a day away. I wonder if it was wise to put this beer into secondary while it was still had obvious signs of life. Patience is often the virtue of the brewer, and I may not have been very virtuous. I fear not, however! It still smells good, and that’s a hell of a lot better than it smelling bad.