So if you are using good quality ingredients and techniques, a pure yeast strain with a good starter, and are not planning on leaving the beer in your fermenter any longer than needed – then a secondary is not needed. Just leave it in the primary and let it go.

Can I skip secondary fermentation?

A secondary fermentation in a carboy can be done without detriment to the beer if done properly. The main concern is the introduction of oxygen and contamination.

What is the point of secondary fermentation?

The point of a secondary fermentation for beer is to allow it to condition after the primary fermentation is complete. Moving the beer into a secondary vessel prevents the yeast inside the beer from producing certain off-flavors and allows the brewer to clarify, dry hop, add flavoring, or age the beer more easily.