morethanworts
Landlord.
When brewers use a secondary yeast for bottling, I think it is likely to be chosen to be more flocculant than the primary yeast.
I suppose some of the high-attenuating, rather less-flocculant yeasts will sometimes have been pushed hard through the biggest OGs in primary, and there may be a consistency and/or timescale issue if conditioning were left to the primary yeast... but I am just speculating there.
I suppose some of the high-attenuating, rather less-flocculant yeasts will sometimes have been pushed hard through the biggest OGs in primary, and there may be a consistency and/or timescale issue if conditioning were left to the primary yeast... but I am just speculating there.