Conditioning

[MNman5r]

So I have a batch that is on its second week of fermentation/conditioning and being the genius I am I forgot that I am going out of town for a week and won't have time to bottle it. Is it going to hurt at all to leave it in the fermenter for another week or should I trust someone who has zero clue what they are doing to bottle it for me while I'm gone? Any help would be great!

[animaldoc]

No worries. Not likely to get off flavors up to about 4 weeks unless the environmental conditions are extreme ..... and unless you've got someone who knows brewing and cares about your beer as much as you do, just wait. It'll be fine.

[MNman5r]

Haha yea the only thing they care about is drinking it so I think I'll wait. Thanks!

[nikkormat]

the whole autolysis thing is a semi-myth in homebrewing IMO. people talk about leaving their beers on the yeast for months with no ill effects, and I've gone up to 6 weeks with nothing bad happening. autolysis is more of a problem in commercial breweries where they have huge volumes of beer sitting on the yeast that causes pressure and heat to build up, which is when autolysis will set in IIRC