Doing my Flanders Red this weekend. Also finishing reading Wild Brews. He talks about leaving your beer in the primary for a month or more, as the autolyzing yeasts provide food for the other critters that come after. Can anyone who's done some wild ferments comment on this? What if I just transferred in my normal time frame but left the end off my racking cane to suck up some of the crap from the bottom (the brewer I was a year ago would have died at the thought of such an idea).