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Old 09-11-2009, 11:12 PM   #1
ISLAGI
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At this point I think that I will officially ignore anyone rabbiting on about the dangers of autolysis

Last night I bottled a batch of Ed's Haus Pale that had been sitting in primary on the yeast (Notty) for 109 DAYS!!!

Based on the hydrometer/dregs taste I got last night this is my best light-colored beer to date (15 batches). It was nicely balanced, the hydro sample was crystal clear, and I was almost ready to drink the entire batch uncarbed. (Probably just as well because of the carb issue I had)

It's like hitting one perfect golf shot during a round of 125. None of the other shots matter because of that one moment of perfection!

I am reinvigorated in my madness!!!!

Thanks for everyone's help to date!
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Old 09-11-2009, 11:14 PM   #2
Brooklyn-Brewtality
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ha, nice. good on you.
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Old 09-11-2009, 11:59 PM   #3
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autolysis is real, and I would be wondering what kind of off flavors a BJCP judge would be able to detect in your beer if entered.
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Old 09-12-2009, 12:07 AM   #4
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I wouldn't call this one "Busted", more like "Plausible".

I think a lot of people have found out through direct experience that the risk of autolysis is dependent on several factors and that if you have good brewing technique, this risk is minimal. It's not as certain as we have been lead to believe.

But autolysis can happen.

-Steve

p.s. I'm watching Mythbusters right now.
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Old 09-12-2009, 12:07 AM   #5
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Quote:
Originally Posted by Brew-boy View Post
autolysis is real, and I would be wondering what kind of off flavors a BJCP judge would be able to detect in your beer if entered.
Well, maybe, maybe not. But only one person here has tasted it, so we have to give him the benefit of the doubt don't we? You are, in effect telling us that his beer has off flavours based solely on your own guesswork.

 
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Old 09-12-2009, 01:01 AM   #6
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Quote:
Originally Posted by SavageSteve View Post
I wouldn't call this one "Busted", more like "Plausible".

I think a lot of people have found out through direct experience that the risk of autolysis is dependent on several factors and that if you have good brewing technique, this risk is minimal. It's not as certain as we have been lead to believe.

But autolysis can happen.
Agreed. Based upon my own experiences, I'd say it's theoretically possible but incredibly unlikely within the the guidelines and practices of the typical homebrewer. It's sure hard to find anybody who has actually experienced it, and those rare accounts all indicate that's hardly a subtle flaw that only an experienced judge could detect! On the contrary, words like "meaty" and "diaper" are often mentioned!

I'd go a step further and suggest that more harm has been caused by fear of autolysis than autolysis itself! Just a few days ago a newb fellow on another forum was four or five days into fermentation, about to leave town for a week, and wondering if he should immediately rack to secondary "to avoid autolysis." The unanimous response was RDWHAHB.

To the OP, I have every reason to believe you that your beer tastes great after 109 days in primary. I typically leave them in there 3-6 weeks, but I'm sure I could go longer with no ill effects.

 
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Old 09-12-2009, 01:03 AM   #7
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I want to see someone reliably produce autolysis flavors in an experimental setting vs. enough controls to account for any other variables.

 
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Old 09-12-2009, 01:08 AM   #8
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I think the Mythbusters should do autolysis.

Imagine Carrie and some carboys.
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Old 09-12-2009, 01:10 AM   #9
ShortSnoutBrewing
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Quote:
Originally Posted by McKBrew View Post
Imagine Carrie and some carboys.
mmmmm....carrie and carboys.

 
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Old 09-12-2009, 01:10 AM   #10
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Quote:
Originally Posted by McKBrew View Post
I think the Mythbusters should do autolysis.

Imagine Carrie and some carboys.
Doing that right now. Thanks!

 
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