Changes

A: Conventional wisdom is to remove the beer from the trub as soon as the beer is done fermenting, but this is not needed with beers that contain ''Brettanomyces'' yeast. Brett can "consume" the proteins and fatty acids that are released by dying yeast cells. Many brewers have reported storing sour beer on trub for many months and even multiple years without experiencing off-flavors from yeast autolysis. Read the [[Mixed_Fermentation#Secondary_Fermentation|Mixed Fermentation]] page for more details.