Okay so I’ve got an Imperial stout coming up that has an SG of around 1.122. I’ve got a cream ale that I was going to add fruit to in secondary. I’m concerned because by the time I get around to brewing the stout the yeast cake will be five weeks old.
Should I be concerned with autolysis?
The yeast cake has been at about 64 degrees or so for the duration of it’s time in the fermenter.
I’m thinking if you guys think it will be an issue I’ll transfer the cream ale off the yeast and chill the yeast cake(sadly nothing in the keezer so I have room to chill the fermenter).
If anyone can think of a better option I’d love to hear cause I don’t want to F up first RIS and really don’t want to cry myself to sleep at night from messing it up.