5 Is Not Enough
Well-Known Member
I can't seem to find any good information about this. Or I should say I've found a lot of conflicting information.
On a homebrewing scale, is autolysis a concern for beer left in the primary fermenter?
If so, how long, and how do variables like gravity, yeast strain, and temperature affect?
What does autolysis taste like? Has anybody ever had to dump a batch because of it?
It seems that this is one of the most mis-understood areas of homebrewing. I understand that we will not likely get any really concise answers, but any experience helps. I've also noticed this is an area where the Wiki can really use some work, too.
On a homebrewing scale, is autolysis a concern for beer left in the primary fermenter?
If so, how long, and how do variables like gravity, yeast strain, and temperature affect?
What does autolysis taste like? Has anybody ever had to dump a batch because of it?
It seems that this is one of the most mis-understood areas of homebrewing. I understand that we will not likely get any really concise answers, but any experience helps. I've also noticed this is an area where the Wiki can really use some work, too.