Originally Posted by shawnbou
While "buttery" is a word I hear in conjunction with diacetyl (a byproduct of stressed/underpitched yeast), I think your issue is probably dimethyl sulfide or DMS, usually said to lend a "cooked cabbage" or "cooked corn" off-flavor.
DMS usually comes from using a lot of underkilned malt like Pilsner malt and not boiling long enough.
Are you brewing with all grain? If so, any wort you make with a lot of Pilsner malt should be boiled for at least 90 minutes to eliminate DMS precursors and then chilled as quickly as possible. If you're brewing with extract, it should already be pre-boiled, so we may have to look elsewhere for your solution.
Yes, I'm doing AG. Here is my recipe for the pumpkin ale I brewed and the two hearted ale:
Malts and Fermentables (based off of 70% efficiency)
Pale 2-Row- 3.15 lb
Caramel/Crystal 60L- 0.32 lb
Special B- 0.08 lb
Dark Wheat- 0.15 lb
*Organic Pumpkin Roasted 1 hr @ 350 and cooled- 0.24 lb
*Add roasted pumpkin as mash water is nearing strike temp. When strike temp is achieved, add grains and mash in.
Northern Brewer- 0.26 oz @ FWH
Fuggles- 0.12 oz @ 20 min.
Fuggles- 0.12 oz @ 10 min.
1.88 oz Canned Pumpkin Pie Mix @ 30 min.
1/5 Whirlfloc tablet @ 15 min.
0.19 tablespoons of Pumpkin Pie Spice @ 5 min.
0.12 tablespoons of Pumpkin Pie Spice @ 1 min.
2 dashes of ground Nutmeg @ 1 min.
*0.25 lb Brown Sugar @ throughout the boil
Add 1/2 teaspoon of Vanilla extract after FG is reached
Add 1 teaspoon of Pumpkin Pie spice to a little water and boil. After cooled, slowly add a little at a time to primary and stir in gently until desired spice is reached (after FG is reached)
Add 1 oz of lactose to a bit of water and boil. After cooled, slowly to the primary and stir gently (after FG is reached).
*Brown sugar to be added throughout the 60 min. boil.
Wyeast London ESB Ale 1968- Per Mr. Malty- Pitch 1.3 packets. Only used 1.
Target SG (not including the points for roasted pumpkin and brown sugar): 1.064
My SG: 72 * 1.078 = 1.079
Target FG: 1.020
My FG: 1.022
Strike temp met at 158
Mash temp at 152
Mashed with kettle wrapped in sleeping bag for 60 min.
Checked after 60 minutes and temp was 150/151
Removed after 60 minutes and increased to 165 and covered and let sit for 10 min.
Removed bag after 10 min and squeezed out all remaining wort and dunk sparged.
Boiled 60 min adding hops/misc per above
Pitched yeast at 11:45 AM.
Put in swamp cooler to ferment at 67 for 3 weeks.
Malts and Fermentables: (Based on 70% efficiency)
2.00 lb Pale 2-Row
0.36 lb Vienna Malt
0.09 lb Carapils
0.09 lb Caramel/Crystal 20L
Hops (used whole hop leaves didn't have pellets):
Centennial- 0.15 oz (used 4.2 grams) @ 60 min.
Centennial- 0.15 oz @ 15 min.
Centennial- 0.15 oz @ 5 min.
Centennial- 0.15 oz @ 1 min.
Centennial- 0.2 oz for 7 days
1/5 Whirlfloc tablet @ 15 min.
Wyeast American Ale II 1272- Per MrMalty, pitch 0.6 packets
Target OG: 1.065
My OG: 69* @ 1.060 = 1.061 (achieved 66% efficiency)
Target FG: 1.017
My FG: 1.013
Strike temp met at 155
Mash temp at 150
Mashed in pre-warmed oven for 60 min.
Removed after 60 min and increased to 170 and covered and let sit for 10 min.
Removed bag after 10 min. and squeezed out all wort and brought to boil.
Added hops/misc per above.
Pitched yeast at 1:15 PM. Put in fermentation chamber to ferment 2 weeks at 65 degrees until FG is met. Then dry hop for 7 days per above.