It finally happened... been brewing for a few years now and this is the first time and I've got my first bad batch. It's not bad it's just not something I can see enjoying 5 gallons of.
This was our first kegged beer, so we thought it might be that but upon more reading, the flavor is distinctly "butterscotch" which seems to be well known to be diacetyl. I've read common causes being lag time of fermentation and insufficient aeration, but we aerated it a ton and the fermentation was very fast.
Any thoughts? We used this recipe, doing a 20 minute protein rest, 60 min sach rest at 155F and sparged with 170F water. Fermented in our temperture control unit starting at 58F amebient, bringing it up to 68F at the end.
This was our first kegged beer, so we thought it might be that but upon more reading, the flavor is distinctly "butterscotch" which seems to be well known to be diacetyl. I've read common causes being lag time of fermentation and insufficient aeration, but we aerated it a ton and the fermentation was very fast.
Any thoughts? We used this recipe, doing a 20 minute protein rest, 60 min sach rest at 155F and sparged with 170F water. Fermented in our temperture control unit starting at 58F amebient, bringing it up to 68F at the end.
