I've left a cake for 2 weeks with no issues. As long as you seal the fermenter right back up it's not a big deal really. I do leave just enough beer to keep it covered. Keep it in a suitable fermentation temperature range and it'll be fine.
This was after 3 weeks in primary. I don't know if I'd push it much beyond that, but 2 weeks seems OK. I figure once it's flocculated it's like leaving it in primary a few extra weeks, the yeast:beer contact ratio isn't going to change so no worries. In normal practice though if I'm going to be more than a week I'll wash the yeast and store to be safe.Really? WoW Brad....I never knew you could streatch it as long without ending up with autolysis smelling....It turened out ok?
THat's good to know. I don't know that I'd risk it myself...but I trust you enough to know that if it worked for you, then it's something I'd fall back on if I had to...
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