SoaringMoose
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- Nov 19, 2013
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I know usually diacetyl is not a desirable flavor in beer, but I wanted to try something just for fun. I don't really want any esters just a strong diacetyl flavor.
Does anyone have any good info on controlling diacetyl during fermentation? What yeast strains are known to have a high diacetyl by product if fermented high/low?
Would lager yeast fermented at 78-80f create that flavor?
Should I not bother and just use butter extract?
Does anyone have any good info on controlling diacetyl during fermentation? What yeast strains are known to have a high diacetyl by product if fermented high/low?
Would lager yeast fermented at 78-80f create that flavor?
Should I not bother and just use butter extract?
