Did you rack it? I hope not. You might need to put more yeast back in if you did.
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100% Red X malt
I probably should not complicate matters but I also recall almost a fruity, banana type thing going on.
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.
might be just me but its always been butter...not butterscotch from D. it should stand out pretty much like imitation butter flavor....hard to miss and for me, I pick it up instantly in beer even in small amounts
redx maltiness could be it..especially with higher FG.
Except for the hardcore DMS in one, stink foot isovaleric in the other, obvious oxidation, water like thinness, and no ability to form head in both.
Interesting data point that wasn't touched on in the article: the % correct responses for "provisional" judges was a full 20% lower than everyone else.