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Old 09-14-2012, 03:25 AM   #11
JesperX
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Dec 2009
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As I understand it, a lot of the autolysis fear came from less healthy yeast decades and decades ago combined with pro brewers use of taller, narrower cylindrical fermenters which, in those batch sizes, can exert way more pressure on the yeast causing it to autolyze easier.
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Old 09-14-2012, 07:13 PM   #12
madhatt3r
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Oct 2011
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"As I understand it, a lot of the autolysis fear came from less healthy yeast decades and decades ago combined with pro brewers use of taller, narrower cylindrical fermenters which, in those batch sizes, can exert way more pressure on the yeast causing it to autolyze easier."

^This

Pressure is the number one influence on a yeast cake that will cause those little cell walls to burst and release their vitamin-b flavored evilness into your beer. The increased age of the yeast only enhances pressures ability to burst 'em by making them more fragile. On a homebrew scale, there's really not enough volume in a fermenter to exert the pressures needed to cause massive autolysis.

 
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Old 09-14-2012, 07:26 PM   #13
david_42
 
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I've experienced it once. In a fermenter that sat. uncleaned, on the back porch, in the sun, for four months.

It really does smell bad.
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