Cavpilot2000
Well-Known Member
Last batch I racked to 3 gallon keg after fermentation in 5 gallon keg, etc..... however, I had a gallon or a bit left in the primary keg..... I put it in the fridge and figured I would just drink some glasses off it so as not to let it go to waste - I was STUNNED by how good that beer was after about 4-5 weeks from brew day (Sitting on yeast/ferment) the entire time. Clear as glass, super fresh and crisp.
I have a pilsner and Ofest going the same way right now. New plan is to leave it all in that primary longer and wait to jump it to 3 gallon keg until around 4 weeks (just really seemed to clean up so much better with a bit more time on the yeast.) I will then attempt to bottle the gallon or so that does not fit in my 3 gallon keg to see how that holds up.
Yeah, I've had the best results when not being in a hurry to rack.
I think we've all got this fear of autolysis in our heads from the old timers who used to say anything more than 2 weeks on the lees and you run the risk of off-flavors. Healthy yeast, even dormant yeast, is our friend, and especially at lager temps, I find zero problem with sitting on the lees a month or more, and in fact some positive results (I suspect they are still doing their oxygen scavenging bit, albeit on a much smaller scale).