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I've been wanting to replicate a British Bitter/ESB, something along the lines of Old Speckled Hen, where that unique butterscotch flavor of diacytle (sp?) comes in subtly, separating it from American pale ales.
Anyone know how to produce this? Yeast strain? fermentation temp? Looking for real life experience with producing this..
Anyone know how to produce this? Yeast strain? fermentation temp? Looking for real life experience with producing this..