Changes

Whether or not the brewer elects to refill the ''solera'' with wort or fresh beer can also potentially play a role in yeast autolysis issues eventually creeping up in a ''solera''. Adding wort will create a thicker trub, which could lead to autolysis issues faster. In either case, theoretically these issues can be avoided. One method for avoiding off flavors from yeast autolysis is to rack some of the trub out of the solera when the seasonal pulls are taken. Another method is to rack the ''solera'' to another vessel once a year or every other year. Once removed from the trub, the Brettanomyces should be able to clean up the off flavors over time.

==References==