Originally Posted by basilchef
thank you nordeast, the temp was ambient. ill give it more time. what about autolysis? old brewers followed a strict one week fermentation, while on the other hand newer award winning beers have been allowed to sit for a months. what has changed to allow this to be ok? and what time frame would you follow for this beer? my expected finishing gravity should be close to +/- 1.005
Don't worry about autolysis.... For the home brewer using basic homebrew equipment (buckets, carboys, etc.), autolysis is a myth of sorts. It just doesn't happen in the short times and at the pressures we tend to ferment at. Many home brewers, myself included, have left beers in primary for quite some time w/ only better
beer to show for it.
I think the main change that caused the shift in thinking about autolysis is the availability of quality yeast, and the current knowledge of yeast health and proper pitch rates, etc.
With a beer like that, I would primary for ~2 weeks, and then only secondary if I was planning on dry hopping (which can also be done in primary after FG is stable). Then I'd bottle and leave it at room temp for 4+ weeks (3 weeks doesn't cut it for my beers over ~1.06), or keg and force carb over a week or so.