[For the last three months, I've been busier than a long-tailed cat in a room full of rocking chairs so please forgive my recent lack of contribution here.]
Diacetyl, that butterscotchy/toffee flavour. It's pretty much always mentioned as a fault (correct me please if I'm incorrect on that) however, I often really like that flavour.
A few batches ago, on one brew day, I brewed an APA and IPA, that, for reasons I still can't work out, were really heavy on diacetyl. Besides not being able to fathom what caused that diacetyl in those beers (I have very good temp control), the other amazing thing was that some non-brewers thought it was the best beer they have ever tasted and want to know when I will be brewing it again.
I get that. What's not to like about butterscotch or toffee?
So, my question is, "Why does diacetyl have such a bad wrap?"
Diacetyl as a Flavour rather than a Fault
Post #1 made 6 years ago
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