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I had to chime in and add that this book has completely changed the way I look at what I thought was one of the lesser ingredients in beer. A real eye-opener. Some of my upcoming recipes no longer contain a secondary fermentation step, even the porter that's sitting in my primary as I type will never see the inside of my secondary!
I'm doing a little experiment. I split a batch, one is still in primary, a week shy of one month. The other I transferred to secondary last week. I will bottle them both next week and let them condition for another two weeks and then compare.