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    Buttery or Butterscotch (Diacetyl) Aroma or Flavor

    Cause:

    Sometimes a desireable trait, diacetyl is produced by the yeast and also by bacteria. It is present in the fermentation process and normaly decreases over time.

    Corrective Action:

    Do not stop the fermentation process short. Leave the beer ferment for 7 to 10 days. Higher fermentation temperatures decrease the level of diacetyl. Always watch your sanitation procedures throughout the process.

    Tip:

    To identify exactly what diacetyl smells like, take a whiff of some imitation butter extract.



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