Annunciation_Dan
Member
- Joined
- Oct 22, 2013
- Messages
- 22
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Call me crazy guys, but I'm looking for a yeast that is prone to producing diacetyl and the much maligned butterscotch flavor.
I'm currently working up a recipe for a toffee porter and can carmelize the table sugar easy enough, but need to get a bit of buttery note to it without all the fats of actual butter.
Any WLP or Wyeast strains you guys know of that will help me round off my flavor?
I'm currently working up a recipe for a toffee porter and can carmelize the table sugar easy enough, but need to get a bit of buttery note to it without all the fats of actual butter.
Any WLP or Wyeast strains you guys know of that will help me round off my flavor?