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:

 

[pittsy]

well if left too long the sediment/dead yeast will affect the flavour but that would take weeks (like over 4 to 5 ) and if you have used a 2nd fv after around 5/7 days fermenting then there is less risk , however you do need to leave the brew in the fv longer than fermentation and that can often be done anywhere from 4 days to 10 days (depending on brew and yeast etc) so your brew will most likely finished fermenting after around 7 days (longer for strong beers or low temp yeasts like lager) and then 2 to 4 ish days are needed for the yeast to clean up any off flavours in the beer.
So if you are gonna be leaving your brew around 3 to 4 weeks i would use a 2nd fv after around 5 days so your beer is not sitting on all that sediment.
I just leave mine alone in 1 fv for 10 to 14 days then bottle.

 

[rpt]

After fermentation has finished, what temperature is best (either still in primary or once transferred to secondary)? Does it still need to be 18-20C or can it be much colder?

 

[Dieseljockey]

After fermentation has finished, what temperature is best (either still in primary or once transferred to secondary)? Does it still need to be 18-20C or can it be much colder?

After fermentation has finished, add your priming sugar, you then get to bottle or keg asap to condition... leave at the same temp, I go for another 7 to 10 days.....then into a cold place.

 

[graysalchemy]

I ferment my beer then after fermentation has stopped I leave it at fermenteation temp for 2-3 days for a diacetyl rest, then put into a clean FV and cool to clear. After another week I usually bottle so in total about 2 weeks from brewday to bottle.

I don't like leaving beer in dirty FV's because of the risk of infection, however leaving on the yeast foe a few weeks is usually ok. You know if you have yeast autolysis as the beer tastes meaty :sick: . Never had it in beer but i have had plenty of yeast samples gone past there best :sick: