Pumpkin ale to secondary

[spiderwrangler]

No need to worry about yeast autolysis this early at homebrew scale.

While not quite a myth, it's pretty close. In my opinion, the fear and thus the 'advice' to get it off the yeast as soon as possible comes from before high quality, fresh yeast was as readily available, as well as from the commercial side. The analogy I use is the pressure on your ears at the surface of a swimming pool vs diving to the bottom. If they run out of food, yeast will tend to go dormant rather than blowing themselves up. I had a batch of strong Belgian golden beer sitting for 3.5 months in a carboy in the middle of my living room. Once the initial ferment, I'd let if go in terms of control with temperatures in the 80s to lo 90s before bottling it. Didn't need to add any additional yeast at bottling, it took off just fine in the bottle. I didn't taste anything that would suggest autolysis even under these 'extreme' conditions, and neither did Gordon Strong (although he suggested going slightly cooler during the initial ferment).

My advice... let it sit, let it clear. Fining if you feel you need it, then rack and enjoy.

[Ozwald]

No need to worry about yeast autolysis this early at homebrew scale.

While not quite a myth, it's pretty close. In my opinion, the fear and thus the 'advice' to get it off the yeast as soon as possible comes from before high quality, fresh yeast was as readily available, as well as from the commercial side. The analogy I use is the pressure on your ears at the surface of a swimming pool vs diving to the bottom. If they run out of food, yeast will tend to go dormant rather than blowing themselves up. I had a batch of strong Belgian golden beer sitting for 3.5 months in a carboy in the middle of my living room. Once the initial ferment, I'd let if go in terms of control with temperatures in the 80s to lo 90s before bottling it. Didn't need to add any additional yeast at bottling, it took off just fine in the bottle. I didn't taste anything that would suggest autolysis even under these 'extreme' conditions, and neither did Gordon Strong (although he suggested going slightly cooler during the initial ferment).

My advice... let it sit, let it clear. Fining if you feel you need it, then rack and enjoy.

+1

One of the yeast experiments on my to-do list was trying to force autolysis in a 5 gallon batch under normal atmospheric pressure within a proper temp range. I've yet not been able to do it.