I never understood leaving finished beer sit for weeks and weeks. I can let it go a few days after fermentation is complete but I want it in a package and move it along the pipeline. I guess there could be reasons but I can’t think of any.
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Too many people have heard (and possibly misunderstood) the old saw about the yeast cleaning things up when fermentation is finished. Then the apply the principle of "if a little is good, more is better" and let the beer sit, thinking something magical will happen.
I am guilty of passing along the old saw for several years (back a while) and regret thinking in that way - done is pretty much done, at least as to primary fermentation. I had also always heard brewers say "drink the beer fresh" and that philosophy has won out for me at present. The yeasty-ness question can run on the other direction, too - namely moving beer out of the fermenter quickly. I now find that most of my beers are done with primary and ready to keg in under a week (Tilt hydrometer confirmed with lab grade FG scale hydrometer).
I am experimenting with pressurized fermentation at the moment to do some side by side lager ferments - if they turn out acceptable, I may move to more pressure fermentations going forward. My last batch was with 34/70 at 68F and 30 psi. The pressure ferment throws off the Tilt reading, but I use it for FG confirmation, not actual FG reading. So, I am looking forward to see if these fermentations may result in a yeasty-ness from too quick of a turn...but, as long as there is a conditioning/lagering in the keg, I suspect that the beers will be drinkable at some point and be as fresh as I can get - covering both ends of the concerns.