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Old 11-01-2007, 12:32 PM   #1
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Default When does autolysis begin?

I've had a batch in primary for 30 days. When am I screwed?

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Old 11-01-2007, 01:13 PM   #2
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A lot of it depends on the health of the yeast at the beginning. Did you pitch in a bunch of happy, health, sugar chomping monsters, or were they flacid, half dead, trub-encrused bug food? A month is fine if you have happy yeast at the beginning. Pitching crapped out yeast is asking for problems.

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Old 11-01-2007, 01:27 PM   #3
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I've never seen autolysis except when trub is left sitting for a couple months. If the brew is left in the fermenter, it doesn't seem to happen. I've left a melomel in the fermenter for 18 months & it still smells fine. One of those factoids that will never die.

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Old 11-01-2007, 01:32 PM   #4
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My pitching was healthy. I'm glad to hear that I'm not screwed

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Old 11-01-2007, 02:20 PM   #5
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I'm not an expert in off flavors at all but I think my last batch of pale ale has a yeast autolysis aroma. It tastes fine, just has a bad yeast smell. I have a feeling I overstressed the yeast. I took a slurry from my blonde, kept it in the fridge for 10 days, pitched into 10 gallons of amber, then racked 10 gallons of pale directly onto the cake. I just think the number of dead cells crept up on me which is why yeast washing is important. So. I agree that it's not how long it sits.

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