Diacetyl, that butterscotchy/toffee flavour. It's pretty much always mentioned as a fault (correct me please if I'm incorrect on that) however, I often really like that flavour.
A few batches ago, on one brew day, I brewed an APA and IPA, that, for reasons I still can't work out, were really heavy on diacetyl. Besides not being able to fathom what caused that diacetyl in those beers (I have very good temp control), the other amazing thing was that some non-brewers thought it was the best beer...
That's the idea, turn an Oops into a Eureka! Can you do it again?
Home brewing presents lots of opportunities for surprises but they certainly aren't all going to be desirable outcomes. You have hit upon a combination of conditions that gives a good beer - due to some oxidation with or without strained yeast or abuse in packaging. It can be a trap in that you could try to reproduce it and never get it to be the same. If your recipe was set up to make good beer and you like the results, you can...
I've been trying to get to the bottom of the low integrity recipes on byo.com which has loads of impressive clone recipes I'd like to brew.
I wanted to let the forum know my findings and see if anyone has any suggestions or revisions.
So I want to brew these Fullers recipes here
Scouring this and other forums, and the BYO site, the most credible evidence I can find to get close to determining water volumes is the answer from Jamil Zainasheff to Bundy in post #19 of this thread...
Thanks, Zoner! I thought it was confusing but I was hoping someone else might understand. C'est la vie :sad: