Here is where I make Revvy's head explode.
Okay, I mostly just want to hear from proponents of very long (>4 weeks) primaries here, because the point is moot otherwise -- I have already read all the pros and cons from both sides and I realize I have to make my own decision.
I happened to be perusing one of the endless LP vs. secondary threads, and I saw one of the LP proponents say something to the effect of "as long as your yeast is healthy and your pitching rate is high enough..."
My question is, is the reason for that caveat more because racking onto another yeast cake, etc., can restart a stuck fermentation -- or is there a concern even among VLP proponents that yeast that has been stressed due to underpitching could be more prone to autolysis?
Context: I have a high gravity Grand Cru with Wyeast 3394 that I now believe I significantly underpitched, and to add to that I didn't realize you are supposed to leave a lot of headspace with top-cropping yeasts, so a lot of the yeast went spewing out my blowoff hose on the first day of fermentation. I had planned to leave it in the primary for 6-8 weeks, then bottle age it. The comment I read in that other thread now makes me wonder if even LP proponents would be concerned that my screwups with the yeast might make autolysis more of a significant danger.
Of course, I don't know yet if I will get a stuck fermentation anyway, so this all might be a moot point... It's been really active for the past four days, so that seems like a good sign, but then again there's a lot of fermentable sugars in there for the yeasties to work on.
Okay, I mostly just want to hear from proponents of very long (>4 weeks) primaries here, because the point is moot otherwise -- I have already read all the pros and cons from both sides and I realize I have to make my own decision.
I happened to be perusing one of the endless LP vs. secondary threads, and I saw one of the LP proponents say something to the effect of "as long as your yeast is healthy and your pitching rate is high enough..."
My question is, is the reason for that caveat more because racking onto another yeast cake, etc., can restart a stuck fermentation -- or is there a concern even among VLP proponents that yeast that has been stressed due to underpitching could be more prone to autolysis?
Context: I have a high gravity Grand Cru with Wyeast 3394 that I now believe I significantly underpitched, and to add to that I didn't realize you are supposed to leave a lot of headspace with top-cropping yeasts, so a lot of the yeast went spewing out my blowoff hose on the first day of fermentation. I had planned to leave it in the primary for 6-8 weeks, then bottle age it. The comment I read in that other thread now makes me wonder if even LP proponents would be concerned that my screwups with the yeast might make autolysis more of a significant danger.
Of course, I don't know yet if I will get a stuck fermentation anyway, so this all might be a moot point... It's been really active for the past four days, so that seems like a good sign, but then again there's a lot of fermentable sugars in there for the yeasties to work on.