I brewed up a AG Fury clone about a month ago. It calls for about 7oz of DH. I dry hop in the keg, when i pulled a sample last night there was none of the piney/grapefruite aroma that is typical of this beer/hop combo. What i did get was a bit of buttery/butterscoth aroma, which im guessing is Diacetyl.
My question is, with such a huge DH amount, wouldnt it cover up some of that diacetyl? I also thought diacetyl was typically caused by stopping fermentation to early(this was in primary for 3 weeks before i racked to keg). It also fermented pretty warm for the most vigourous part of ferment-around 74 on the temp sticker on carboy. I was under the impression that warmer ferments producted more fruity esters, and not diacetyl.
Really confused by this brew.
My question is, with such a huge DH amount, wouldnt it cover up some of that diacetyl? I also thought diacetyl was typically caused by stopping fermentation to early(this was in primary for 3 weeks before i racked to keg). It also fermented pretty warm for the most vigourous part of ferment-around 74 on the temp sticker on carboy. I was under the impression that warmer ferments producted more fruity esters, and not diacetyl.
Really confused by this brew.