KilhavenBrew
Well-Known Member
We all know yeast strain matters on flavor profiles. Here is the best chart I have seen in helping me choose a yeast strain. Too bad they dont have one for other yeast strains. The difference between WLP001 and the Trappist WLP500 yeast strain are many.
http://www.whitelabs.com/beer/belgianchart.pdf
Diacetyl - Described as butterscotch sometimes. Decreased in higher temp fermentation's because of the yeast ability to absorb the Diacetyl. Time will decrease the flavor or remove it from being detected.
Any more notes on this flavor? Is it caused from stress in yeast? Or comfort? What style of beer should have some of this flavor? Discussion more than welcome.
http://www.whitelabs.com/beer/belgianchart.pdf
Diacetyl - Described as butterscotch sometimes. Decreased in higher temp fermentation's because of the yeast ability to absorb the Diacetyl. Time will decrease the flavor or remove it from being detected.
Any more notes on this flavor? Is it caused from stress in yeast? Or comfort? What style of beer should have some of this flavor? Discussion more than welcome.