Yeast Autolysis

Rezzin · Post by **Rezzin** » Sun Apr 20, 2008 10:37 pm

I saw this question posted on BA and thought I'd ask it hear since it seems like a good question:

We frequently see threads expressing concern about autolysis in the primary or secondary fermenters, and the standard answer is something like not a problem for at least a month and probably considerably longer.

However, I have never really read anything about autolysis in bottles of bottle conditioned beers. Anyone care to comment about whether this is ever a problem?

Any thoughts?

Oskaar · Post by **Oskaar** » Mon Apr 21, 2008 5:38 pm

Sugar + Yeast = Booze + CO2

So are you now too paranoid about autolysis to prime carbonate?

Oskaar

Rezzin · Post by **Rezzin** » Mon Apr 21, 2008 6:09 pm

Oskaar wrote:Sugar + Yeast = Booze + CO2

So are you now too paranoid about autolysis to prime carbonate?

Oskaar

Not if it's D47!

lars · Post by **lars** » Mon Apr 21, 2008 8:31 pm

I remember hearing/reading somewhere that the amount of yeast left in a bottle conditioned beer is not enough to worry about autolysis. I'm more worried about the oatmeal stout that has been in the primary fermenter for almost 3 months...

Oskaar · Post by **Oskaar** » Mon Apr 21, 2008 8:46 pm

Rezzin wrote:
Oskaar wrote:Sugar + Yeast = Booze + CO2

So are you now too paranoid about autolysis to prime carbonate?

Oskaar
Not if it's D47!

LOL! Now you've got the idea!

Cheers,

Oskaar