dirtymike1
Well-Known Member
I can't for the life of me rememebr the term for when beer is left to long in a fermenter and it starts to go bad...help?
Autolysis? That's when the yeast start to cannabalize each other.
Not usually a concern for homebrewers - it takes months and months.
As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis.
Ok the story...
my boss homebrew from time to time, and he just found a fermenter with a "highly hopped" red ale in it. He thinks he brewed it about 9 months ago, said it looked fine, no mold, and wanted to know to keep it or trash it.
I told him to give it to me :shifty
I see "yeast autolysis" only on homebrew sites with a definition of yeast undergoing cannibalism. Cannibalism is not autolysis. Autolysis is when a cell breaks itself down by action of its own enzymes, usually by releasing lysosomal enzymes into the cytoplasm. It can also be mediated by external factors, yadda yadda.Autolysis? That's when the yeast start to cannabalize each other.
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