Thanks dudes. Definitely not getting the artificial butter thing. After the diacetyl rest, I detected no diacetyl in the hydrometer sample.
thats good. keep in mind that while not detected initially, from what Ive read there can be precursors for it becoming noticeable at some point after fermentation...IIRC when O2 interacts with the beer.
also, an infection can do the same IIRC.
butterscotch certainly is a flavor that can come from the malts used.
Good to know. I will just have to see how it develops with some age and hopefully it improves a bit. I have never brewed a beer similar to this one.
I probably should not complicate matters but I also recall almost a fruity, banana type thing going on. I used palisade hops which I have never gotten that character from. It certainly has an interesting combination of flavors. The yeast was W34/70, accelerated lager schedule starting at 52F. Sounds like I need to do some sampling tonight...