I wonder how important racking and secondary fermentation really is. I am doing full grain light ale, which seem to have pretty well fermented out after about a week at around 20C. Then I rack it into secondary for a couple of weeks before bottling, although I generally have a few bottles from the primary without secondary ( the stuff that would not fit into the carboy). I can not distinguish between these bottles of beer and those that had secondary treatment!! SO WHY BOTHER? Comments/observations welcome.
Emry