When I was looking up the advantages of a longer primary over a short one the main thing that came up was that leaving the beer on the yeast for a while would "clean up any off flavours", but no real discussion of exactly what it improved.
As an Englishman I quite like a good amount of esters in my beer, and I don't mind diacetyl. I'm not looking for something that necessarily suits BJCP style guidelines, just something tasty. Is it these that the yeast cleans up or something else?
Basically I'm looking for an excuse to drink my beer faster! I'm fermenting a pale ale with an O.G. of 1.059 at 16C/60F external temperature (it might be a little warmer in the fermenter), so hopefully I'm not getting too many odd flavours to start with.
As an Englishman I quite like a good amount of esters in my beer, and I don't mind diacetyl. I'm not looking for something that necessarily suits BJCP style guidelines, just something tasty. Is it these that the yeast cleans up or something else?
Basically I'm looking for an excuse to drink my beer faster! I'm fermenting a pale ale with an O.G. of 1.059 at 16C/60F external temperature (it might be a little warmer in the fermenter), so hopefully I'm not getting too many odd flavours to start with.