Getting that flavor in British Bitters

Discussion in 'General Brewing Discussions' started by TheZel66, Aug 19, 2015.

  1. TheZel66

    TheZel66 Member

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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..
     
  2. Nosybear

    Nosybear Well-Known Member

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    Normally yeast strain - a highly flocculant yeast is necessary because, left to their own devices, any yeast suspended in the beer will reduce the diacetyl once they run out of sugars. Lagers chilled too quickly can produce diacetyl, too, but in the case you mention I think it is the yeast that create the diacetyl.
     
  3. sbaclimber

    sbaclimber Well-Known Member

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