Diacetyl

[jbowers]

So I'm sitting here drinking a Holgate Mount Macedon Ale. It, like many of their beers, has a fair whack of diacetyl flavours in it.

The thing is, I really like it. I think it adds a lovely butterscotch to the caramel flavours of the crystal malt they've (going by taste) put in this beer.

Does anyone else quite like diacetyl in certain beers?

 

[Bribie G]

I regularly run a UK style bitter through primary in about 7 days then keg off without a cold crash and get a nice bit of diacetyl. I find the best yeast for this is Wyeast 1768 although that's out of production at the moment. Ringwood also does this to a certain extent if you run it through quickly at 22 degrees then bottle / keg. Goes great in beers mashed fairly high with lots of crystal etc.