I have a Berliner Weisse fermenting away. Started with a lacto culture for 2 or 3 days, then pitched a European Ale yeast. It's been in the primary for a tad over 45 days now. It was not very sour the last time I tried it, but I'm patient. My plan is to wait to try it again when it's at the 180 day mark.
Here's my question: should I rack to a secondary to get the beer off the yeast cake? My fear is that keeping it on the yeast for six months may result in autolysis. Is that a real concern? What do you guys do/recommend?
Here's my question: should I rack to a secondary to get the beer off the yeast cake? My fear is that keeping it on the yeast for six months may result in autolysis. Is that a real concern? What do you guys do/recommend?