Dynachrome
Well-Known Member
From another thread....
Hmm, I thought I had, but maybe it was something else.
I should try an experiment. If it is an actual occurrence, it should be able to be duplicated, right?
I have a friend who is well read on beer in general, he mentioned it to me. He described it and I thought I tasted something in a beer we tested.
I'd like to challenge him. What are guaranteed conditions for autolysis?
Below, he didn't place anything under a microscope, or do any other testing:
John Palmer
Enzymes in the body:
Post mortem decay
OK, What does my batch have to do to insure autolysis?
No other living organisms, just the fun juices inside the yeast cells decaying.
Just wondering if you've ever tasted autolysis flavors in your beer?
Hmm, I thought I had, but maybe it was something else.
I have read about it in the older brewing books but most folks seem to consider it a boogie man now. I have left brews in the primary on the yeast cake for months and never noticed any I'll effects, but would be really interested in first hand accounts of those rubbery meaty off flavors! Don't want to hijack the OP's post, but I don't want to scare him with something he doesn't have to worry about either.
I should try an experiment. If it is an actual occurrence, it should be able to be duplicated, right?
I have a friend who is well read on beer in general, he mentioned it to me. He described it and I thought I tasted something in a beer we tested.
I'd like to challenge him. What are guaranteed conditions for autolysis?
Below, he didn't place anything under a microscope, or do any other testing:
John Palmer
Enzymes in the body:
Post mortem decay
OK, What does my batch have to do to insure autolysis?
No other living organisms, just the fun juices inside the yeast cells decaying.