[HoosierBrew]

My beers sit in primary usually for three weeks.  Sometimes longer depending on my schedule.

I've never experienced a problem from giving them extra time and I've never tasted diacetyl in my beer, although it's possible I've missed it.

I've had other off flavors from time to time, but none that I would attribute to time on the yeast.

+1.  Let the yeast clean up after itself.

[Joe Sr.]

Checked the gravity on my stout last night.  The ESB yeast took it from 1.102 to 1.015 and it tastes nice and clean.  I love this yeast.

[morticaixavier]

nice. that's good attenuation and just in the sweetspot (no pun intended) for an RIS.

[Joe Sr.]

nice. that's good attenuation and just in the sweetspot (no pun intended) for an RIS.

Thanks.  First time I've used this yeast for this recipe.  I've always used the Irish Ale (1084?) yeast in the past.  I'll need to dig out some old bottles for a comparison.  For educational purposes only.