Recent content by makaron

It would help if you had hint of diacetyl not a butter bomb. Yeast are lazy anyway, they need comfortable environment, and they don`t like hard work. :)

Very often I`ve got diacetyl hint in my young ales when I use S-04 and ferment my beer in low temperatures (about 16C). I need to mature this beer for at least two weeks. After this time I`ve never noticed butterscotch in my beer. So i think everything depends what yeast strain you use.

It`s exacly what I`m going to do... but i`ll need some time to get used to this place ;)

Hi I`m polish guy who live in Scotland for last four years. I`ve been brewing for last six years. I`m a member of Scottish Craft Brewers. You can find me on piwo.org ,browar.biz as a makaron and Welcome to Jim's Beer Kit! Practical Homebrewing as a arkadiuszmakarenko.