boodyrischous
Well-Known Member
My buddy and I made a Maibock. I think we did our diacetly rest too early, and then started lagering. It smelled and tasted good as it went into the secondary for lagering, but after two months, it smelled like butterscotch. We decided to keg it and let it sit at room temp, but not much of a change was noticeable. Behind the diacetyl, there is a delicious beer, but it is unfortunately obstructed. Does anybody have any good techniques for countering or helping to mask diacetyl? We are open to alternative ingredients that might work better with the butterscotch flavor (we know it will never be the Maibock we planned). Any suggestions?