FlyGuy
Well-Known Member
OK, yes yeast autolysis is actually a potential concern (not fiction). But is it a substantial concern? I have been gradually moving away from secondaries and leaving my beer longer and longer in the primary. With up to 6 weeks in the primary, I still haven't perceived anything resembling autolysis. The more I investigate the topic, the more it seems that autolysis is awfully hard to produce.
So, the question is 'Have you experienced autolysis, and if so, how long did you leave your beer in the primary to achieve it?' Comments on the type of beer, yeast, fermentation conditions, etc. would be helpful if you have experienced it. If it was a one-time or rare event, perhaps that could be mentioned too. Thanks.
So, the question is 'Have you experienced autolysis, and if so, how long did you leave your beer in the primary to achieve it?' Comments on the type of beer, yeast, fermentation conditions, etc. would be helpful if you have experienced it. If it was a one-time or rare event, perhaps that could be mentioned too. Thanks.