Jovial_Monk said:
Don't Coopers warm condition some of their ales?
[post="49189"][/post]
The info is old, but here's a quote from Michael Jackson's
Beer Companion, 1994:
"The brewery claims to warm condition its (sparkling ale) bottles and kegs for six weeks, before releasing them."
But this is bottle or keg conditioning with
fresh yeast. Not the mass of old yeast cake of the secondary.
To quote again, this time from Palmer's
How to Brew:
"When a yeast cell dies it ruptures, leaving several off flavours in the beer. When you have a large yeast mass on the bottom of the fermenter, you have a large potential for off flavours due to autolysis".
Less trub is arguably quite a difference. By racking to 2ndry you have removed a large amount of the yeast trub. How much will depend on at what stage of the primary ferment you rack at.