Leave on the yeast after fermentation has ended?

[Hobbins]

I'm onto AG#4 now. A write up will follow. I've done the Moorhouses Pendle Witches Brew from the GW book. Good brew day apart from me forgetting to adjust the efficiency in beer mate so I ended up with an OG of 1042 rather than 1048.

It's now done to 1010 so it's nearly to finished fermenting and is tasting fine. I'm confused to leaving it on the yeast after it has stopped fermenting. Some information indicates that if you do the yeast mop up off flavours and cleans things up. Other information states if you leave it on the yeast off flavours will be created?

I left my last brew a Brown Leffe Clone in primary for three weeks and secondary for 10 days and this tastes lovely. I'm guessing that leave it in the yeast for complex beers. Take it off as soon as fermentation is finished for clean tasting pale beers?

Any advice would be appreciated :thumb:

 

[LeedsBrewer]

I think you've got to find the middle ground. I've heard of some people getting off flavours after 3 weeks on the trub. others have left it for longer and been fine. I always just go for 7 days in primary (fermentation is usually completed in 4 or 5 days for me) then i'll transfer to secondary and leave to clear in a cold location for 3 or 4 days and then i'll bottle it.