Here's something a brewer taught me that might helps you taste diacetyl.
Make a wort about 1.040 to 1.050. Keep the IBU/SG ratio down to about 0.25 to 0.3.
Get a yeast like Wyeast 1007 (German Ale) that likes it fairly cool. Spilt the yeast into 3 to 5 batches, after pitching the yeast. Ferment one at 62F, one at 70F, and one at 78F ect... After it's fermented, bottled/kegged and carbed, chill the beer and sample side by side.
It works real well. It's just takes time.
The best brew is the brew you brew.
Originally Posted by nukinfuts29
Everyone has their own opinion, except the alcohol, it don't give a damn.