By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.
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After a keg empties, the crud on the bottom of the keg is kinda brown and flakey looking.I get that too, and I think it's normal. Just expired yeast and trub.
So, did you boil all your poppets and what not to get rid of the infection?Yes. I replaced all tubing, boiled everything small, and hit everything else with a sanitizer I don't normally use.
I don't know if that really is what caused the butterscotchyness or not. I hope so, because I've had to track down infections this last year and a bit and man, does it make you consider quitting brewing...