« on: December 15, 2014, 08:03:13 AM »
I recently got scoresheets back from a completion in which I entered a Light American Lager. I sensed a slight buttery flavor to it, but my perception of diacetyl is slightly different (pick it up as a slightly rancid taste with that slickness that you can feel on your tongue). I entered it anyway, and got it scored at a 34, 36, 38 from the judges. All noted the butter flavor but not one of them dinged me for diacetyl. I believe that one of the judges was a National.
All that explanation for this: Where do buttery flavors come from other than diacetyl? The grain bill was 100% pilsner malt with 1 oz of hallertauer. (.5 oz at 60 and .5 oz at 20) Mashed at 149 for 75ish minutes. Mashed out at 172 for 10 min. Fermented with WLP840 American Lager yeast at 52F until it hit 1.020 and then a d rest for 4 days at 60F. OG 1.040 FG 1.015. no filtering, no finings.