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Why is yeast autolysis in fermentation vessels more of a problem compared to in

  1. rchelicopter3 profile image74
    rchelicopter3posted 6 years ago

    Why is yeast autolysis in fermentation vessels more of a problem compared to in bottles.

    When it comes to home-brewing, why is yeast autolysis in a fermentation vessel claimed to be such a problem, yet  it is not mentioned when bottling, where beer often sits on a cake for months or years?

  2. Brandon E Newman profile image70
    Brandon E Newmanposted 6 years ago

    If beer is bottled properly, there simply is not enough yeast present to cause any concern. Yeast autolysis produces soupy flavors, not unlike chicken soup. In very small amounts, It has flavor-enhancing qualities that are good for beer. If you have waited until the beer is quite clear, before bottling, then you should have no problem. Also, bottled beer is sealed, and the CO2 concentration is high. This is a factor in the longevity of bottle-conditioned beer. Have you tried Sierra Nevada pale ale?  That is a prime example of a commercially produced, bottle-conditioned beer.

  3. rchelicopter3 profile image74
    rchelicopter3posted 6 years ago

    @ Brandon E Newman,   If a racked into a secondary and possibly a 3rd vessel, then the amount of yeast in contact with beer is similar to that of in bottles... As for pressure, i was under the impression high pressure can increase autolysis? If the secondary or tertiary conditioning vessel is sealed and then purged with CO2, would this also be a viable method to bulk condition beer without the risk of autolysis? Thanks for your input, it is greatly appreciated.

 
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