« on: November 14, 2011, 09:00:51 PM »
I believe that leaving beer on the yeast cake longer actually helps. Even when the yeast is on the bottom of the fermentor, its still working on the beer. I've never had any problems due to trub, I honestly think thats a nonissue. This isn't like gross lees in wine, everything has been boiled and so theres no rotting from bacterial infection. Stuff just doesn't rot without bacterial infection.
+1. I don't have the science on this (yeast working on the beer to clean things up after fermentation is complete), but it seems to be true - I seem to like the beers better that have rested on the yeast cake awhile beyond terminal gravity being reached. Even so, Sean T indicated that with lighter ales, you can get by with as little as 12 or so days in the primary (I typically have gone for 30 days, then crash chilled and kegged), so I have a cream ale that I am going to try with this shorter arrangement (if it ferments out fully with US-05 in that short of a period).