« on: November 18, 2010, 10:00:03 AM »
I've often thought that the pro brewers are paranoid about yeast autolysis more than homebrewers possibly because the amount of pressure on the cone of a tall cylindroconical fermenter is greater than what you would find in a bucket or a carboy. Do you guys think there's anything to that theory? That pressure on the yeast accelerates autolysis?
I routinely leave my beer in the primary until it's time to keg.
The pressure, depth of yeast in the cone (IIRC), and higher temp of the yeast in the cone are all reasons the pros dump the yeast or transfer. This was covered in "Yeast", so there are some pretty experienced guys who think there is something to that theory.