So back in August I brewed a barley wine. After two weeks I was supposed to transfer to secondary and let age for 3-4 months. Well more or less because of my work schedule and laziness that never happened. Anyways flash forward to know, I just bottled the beer last week. The sample tasted fine to me, sweet, pretty malty, rich (my beer tasting abilities are fairly unrefined....though don't get me wrong I can drink them with the best of them). I've recently been reading a lot more on here and elsewhere and seen the dangers of yeast autolysis and recommendations to not leave a beer in primary for more than a month. I have no idea what type of flavors would indicated autolysis. What may have happened to my beer? Did I screw it up mightily? Per the directions I followed its supposed to condition 3 weeks total before cracking open....two weeks to go.
Thanks.
Thanks.