Butter scotch taste

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Post Reply
rathskellar
Posts: 2
Joined: Wed Feb 03, 2010 6:36 pm

Butter scotch taste

Post by rathskellar » Mon Jun 07, 2010 5:37 pm

I brew all grain and extract. Why do I get butterscotch taste sometimes with all grain but never with extract? Example made a Blonde in full grain and another in extract, same recipe and fermented side by side. Again all grain butter scotch but with the extract. Confused.

User avatar
jawbox
Imperial Stout
Imperial Stout
Posts: 530
Joined: Fri Oct 27, 2006 1:43 pm
Location: W. Dundee

Post by jawbox » Mon Jun 07, 2010 8:32 pm

Sounds like diacetyl. It would give a pronounced butterscotch flavor in high enough concentrations.
iMac 27", 3.4 GHz Intel Core i5, 8GB Ram, Mac OSX 10.12.6
iPhone 7+
iPad Pro 10.5
I like macs ;)

User avatar
slothrob
Moderator
Moderator
Posts: 1834
Joined: Mon Apr 10, 2006 1:36 pm
Location: Greater Boston

diacetyl

Post by slothrob » Tue Jun 08, 2010 7:28 am

One possibility I can think of is that your water is lacking some trace mineral (zinc, maybe?) and stressing the yeast. The extract contains the minerals from the mash water used by the manufacturer which may be supplying this need. You could try adding some Servomyces yeast nutrient and see if it solves the problem.

Another possibility is that you're contaminating the brewing area with grain dust and getting a diaceyl producing microbe in the beer.
BTP v2.0.* Windows XP

Post Reply