hefehawk
Well-Known Member
Drinking my first home brew and have a slight to moderate butterscotch taste. Nothing too overwhelming, but it is there. I read the How to Brew book by Palmer and it says it is from diacetyl which could be from infection, pitch rate and poor aeration methods. I don't think it is an infection cause it doesn't really taste that bad, and I don't think it is from pitch rate as it was violently bubbling within 12 hours and my final gravity was on point at 1.014. However, I think it could be lack of aeration, but my main suspicion is from getting too much trub into the keg as I racked it to the keg.
Is getting too much trub the possible butterscotch taste?
Is getting too much trub the possible butterscotch taste?