How long for autolysis?

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vinnythering

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I've had a batch sitting in primary at around 68 degrees for roughly three months. Am I screwed? Haven't tasted it yet.

How long does it typically take for autolysis to set in?
 
Taste it.

If the airlock hasn't gone dry you'r fine WRT autolysis induced off-flavors.

Not at all remotely likely or probable given the time-frame your discussing.

Do you know what autolysis tastes like?

I don't.

TL,DR

You're fine
 
I have only heard/read that autolysis smells like death, because that's what it is. I imagine the taste would be similar.
 
I dumped some yeast I had stored washed that I planned to use. It was vile when I tipped it. If your yeast has got to that stage you will KNOW about it before you even sip a sample.

Isn't a cardboardy taste caused by autolysis?
 
Autolysis is pretty unlikely at homebrew volumes and the time frame you've given. Give it a wiff and a taste.
 
Autolyzed yeast smells and tastes like Marmite and Soy Sauce and gets worse with time.

I had an old ale sitting on a yeast cake for that long, and the beer started to taste a bit like Marmite, but not over the top yet. After racking it off, bottling, and letting it "condition" for another year, it became actually quite palatable. I really liked it blended in the glass with a sour ale that came from the same wort.
 
I haven't stuck my head in the fermenter so I'm not sure. I'll check it out tonight. Thanks I feel a lot better now about this.
 
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And that post is 7 years old...

Cheers!
 

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