Autolysis: fact or fiction

[jds]

I'm not going to say autolysis doesn't happen, I just think it needs certain conditions.

I recently helped a neighbor bottle a beer that sat in the primary fermenter for nine months. The beer, while overaged and not at its peak, was plenty drinkable.

The yeast was S-05, and it had been stored in a 65-70F basement. Based on those results, I'm not going to worry about autolysis over 4 to 6 week ferment.

 

[rico567]

I've concluded, like pjj2ba said that autolysis does happen. I have not had any off flavors from it. I have also not had any yeast decay off flavors by leaving beer or cider in a carboy for 3+ months.

Oh, I think it's scientifically demonstrable that autolysis does HAPPEN. The question here isn't its existence, but is it anything that's likely to be an issue to the homebrewer within any reasonable primary duration? Reasonable time in primary? I say 4 weeks is reasonable. My longest primary has been three weeks (a primary-only), with no ill effects. If it won't happen in a month (and there's no documented case in this thread or anywhere else I've read) = not a problem.

We can then put this one to bed.....except that no homebrewing boogeyman EVER goes to bed. Not hot-side æration, not the presumptive superior crush of a $200 mill over a $25 one, etc.