bayoubabsy
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- Jun 8, 2007
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I've been sampling some overseas brews lately, and my wife and I really liked the butterscotch flavor we tasted in Samuel Smith's Winter Warmer and Oatmeal Stout. The day after I tried the Samuel Smith, I was just glancing through Papazian's book and saw the section about diacetyl production, and how it highlighted Samuel Smith. I remembered reading that before, and thinking "that would be nasty." But having experienced it, I really enjoyed the uniqueness that the butterscotch flavor added.
I have done a search on this site for "butterscotch" and "diacetyl" but it seems like there is not a lot of information. Has anyone been able to control the diacetyl production where it is pretty reliable and you can get a soft butterscotch flavor? Papazian's book seems to indicate that Samuel Smith's flavor is a result of the type of yeast they use (very flocculent) and environmental conditions. There are Samuel Smith Clones available- has anyone ever tried these and been able to produce the unique butterscotch flavor? Anyone know what kind of yeast Samuel Smith uses?
I have done a search on this site for "butterscotch" and "diacetyl" but it seems like there is not a lot of information. Has anyone been able to control the diacetyl production where it is pretty reliable and you can get a soft butterscotch flavor? Papazian's book seems to indicate that Samuel Smith's flavor is a result of the type of yeast they use (very flocculent) and environmental conditions. There are Samuel Smith Clones available- has anyone ever tried these and been able to produce the unique butterscotch flavor? Anyone know what kind of yeast Samuel Smith uses?