I know people around here are all fans of leaving the beer on the yeast for a while after the beer is done fermenting. Two questions: (1) What is the "science" behind the benefit of doing so (or is there science)? That is, I am sure every aspect of brewing has been studied by now--- so is there some sort of scientifically verified theory about what this does for the beer? (2) Are there any drawbacks to leaving beer on the yeast?
Right now I have a batch of Midas Touch-- a big beer-- that has been on the yeast for two weeks. It stopped fermenting maybe 2 days ago. I am happy to leave it on for a while longer, but would just like to know why, and to know if I am sacrificing anything by doing it.