Originally Posted by Revvy
Autolysis is not really a concern EITHER in the fermenter or the bottle....it's really a non issue for the homebrewer. THe idea of autolysis being a serious threat to the homebrewer is several decades out of date. It's nothing you'll really ever face as a homebrewer in your lifetime.
I was dinged for autolysis by a BJCP judge. We talked back and forth and came to the conclusion that shipping bottles that admittedly (on my part) had too much sediment (I stuck the racking cane in the yeast cake for way too long while siphoning to the bottling bucket) over a long distance during the summer (they sat for several days in a 110*F heat in Phoenix) likely resulted in the autolysis "flavor."
So, under normal circumstances it's not a concern, but try not to wind up with a 1/2" of yeast in the bottle and don't let them "condition" in 100+*F and you'll be fine.