I think it would be beneficial to have a discussion on Autolysis and possibly write a Wiki Article and post a link in the stickies. It might save a lot of debate in multiple threads.
For those who don't know it is when the enzymes in a cell, this case yeast run out of nutrients and starts working on the cell it's self thus killing it.
I personally think it is a bit like Hot Side Aeration. Much feared but little evidence of anyone experiencing it. I don't think any one on here has posted that it as affected their beers regardless of time in contact with trub.
According to books and articles I've read on wine I've seen it sated that if the Wine is left in contact with the Lees (trub) then it can have an affect on the wine after around 18 months.
I would not disagree if someone left a beer in the primary for 12 months plus and said that they could taste something different. As for how long it tacks for the actual autolysis to start is not something I've looked into.
For those who don't know it is when the enzymes in a cell, this case yeast run out of nutrients and starts working on the cell it's self thus killing it.
I personally think it is a bit like Hot Side Aeration. Much feared but little evidence of anyone experiencing it. I don't think any one on here has posted that it as affected their beers regardless of time in contact with trub.
According to books and articles I've read on wine I've seen it sated that if the Wine is left in contact with the Lees (trub) then it can have an affect on the wine after around 18 months.
I would not disagree if someone left a beer in the primary for 12 months plus and said that they could taste something different. As for how long it tacks for the actual autolysis to start is not something I've looked into.