I realize there has been a lot of talk the last handful of years about not needing to do a secondary fermentation and it seems to be settled that leaving the beer on the yeast for weeks on end seems to be the settled consensus. I'm wondering though if a new threshold has been established. For example, it used to be that a couple of weeks was all you wanted out of fear of autolysis (Sp?) but we all know beer can sit on the yeast much longer than that. My question though, approximately how much longer than that is safe?
thanks
WR
thanks
WR