My first thought is that it finished at 1.022. That’s fairly high, so you’re going to have that residual sweetness and “cloying” effect. That beer should’ve been able to ferment down into the mid teens. So you either or both, fermented too cool and the yeast dropped out too soon, or you didn’t pitch enough yeast or aerate enough. Just my thoughts there.
Ok thanks. I would agree with you but I misled you on accident. I left out the fact that it finished lower. So it was at 1.022 at the end of the third day. 2 weeks later it was at 1.017.
What yeast did you use? I’ve noticed a ton of butterscotch smell in the blowoff from batches that I’ve fermented with S-04. Luckily it doesn’t seem to happen in the fermenter because the finished beers taste great.
I used the Dry english ale yeast from White Labs. My butterscotch flavor definitely was in the finished product.
Did you make a starter? An AB clone will have fairly high og probably too high for one package of liquid yeast. Stressed yeast can produce diacetly (sorry I know I butchered the spelling) which is sorta buttery or butterscotch. It’s used as a flavoring in “movie theater flavored” popcorn. 1.017 is a little high but not too bad but could be caused by under pitching
I didnt make a starter. It was one of those “buddy called me up and said lets brew today” things. Good point on that. Alright, starters it is. Any other thoughts?
