I just made my second Flanders red (first one is 6 months and coming along nice) but had a question for batch number two. Everything I read said to ferment with neutral yeast first then add the bugs. I dont want to leave the beer on the yeast for too long so I dumped it out of the bottom of the conical. The second batch I used a carboy and dont have the luxury of being able to remove the yeast easily. Should I rack the beer off the yeast then add the bugs or should I let it sit on the yeast for 1 year+ and risk autolysis? Or is autoysis not an issue?