Question for those who worry about yeast cakes - Autolysis
Why does autolysis not occur in our bottle conditioned beers. After all, these bottled beers are sitting atop a tiny yeast cake. Some brewers talk about saving bottles for a year or more. Why are we worried about autolysis after 6-8 weeks in our primaries when we leave beer on yeast cakes longer than this in our bottled beer?
Scottish 80/- Sweet Stout Roggenbier .primary | bright: 98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
I was listening to that episode of the Basic Brewing Network Podcast about lagering. The host (who btw, is boring as hell) was interviewing John Palmer about lagers. John Palmer does not rack lagers to secondary. He does primary fermentation and secondary lagering in the same vessel. When the host asked him about autolysis - he said that it was not an issue.
Here is another example of how a beer can be on the same yeast cake for up to 8 weeks with no autolysis.