Revy seems to use we as an authority. No real tested data. Brewing Science books don't use hearsey. They use test labs and analyzers to prove the theory.
I know that a lot of keeping wort on the trub is yeast dependent. Certain yeast strains will be okay for a while, others will not and will spit out off flavors in your brew. If you have a 100 IBU brew, you may not taste them or anything else for that matter, but if you try to make a pils or lite lager with low hop ibu's they will show up.
Leaving fermented wort on the trub for long periods of time with no off flavors is an exception, not the rule
If you use certain yeasts they will eat themselves if there isn't enough food
I know that a lot of keeping wort on the trub is yeast dependent. Certain yeast strains will be okay for a while, others will not and will spit out off flavors in your brew. If you have a 100 IBU brew, you may not taste them or anything else for that matter, but if you try to make a pils or lite lager with low hop ibu's they will show up.
Leaving fermented wort on the trub for long periods of time with no off flavors is an exception, not the rule
If you use certain yeasts they will eat themselves if there isn't enough food