Ok, I'm not a home brewer, but I thought if anyone could answer my question.... I keep tasting this off-putting flavor, but I don't know if it's supposed to be there or it's a degradation issue. It's difficult for me to explain, but it has a very slight buttery/bitter flavor, and I've tasted it in a number of different styles, brown ales, hefes, etc...I tasted it in Shipyard's Prelude and was told that it was the wormwood yeast. I could use some help identifying, and describing this flavor better.
Drink one along with some artificial butter flavored microwave popcorn and all will be clear (you don't have to drink all the beer or eat all the popcorn unless you need to be punished).
Diacetyl. And I believe you mean Ringwood yeast, which is infamous for producing diacetyl. I just pitched this yeast into today's brew. I plan to do what is called a diacetyl rest, which is done to have the yeast consume the previously produced diacetyl. The starter beer from this yeast was rich in diacetyl. In some beers diacetyl is a hallmark. Samuel Smith's Pale Ale is one that comes to mind. EDIT: The sensitivity to this compound apparently varies among individuals. Some people absolutely detest it. Others don't find it objectionable, at least in some styles and/or beers. YMMV.
