I have used Pauls chocolate malt in a porter recipe recently vs William Crisp chocolate and found that my porter with Pauls has thrown a diacetyl flavor, even though all other factors were equal (temp, healthy yeast, VDK rest, maturation time, brewhouse procedures, ect...). This flavor (flavour) was very pronounced with the Pauls, yet the Crisp had a roasty character, as one would expect with the higher roasting levels of the malt. Can the only factor of malt in such limited quantity (less than 10%) have such a big impact to sway toward a butterfest? This is the only factor that has changed in the recipe and as soon as it did, the D flavour was gone! I understand that caramel malt compounds can be perceived as the big D, is this something that someone else has come across? Feedback on Pauls Choco would be good to hear, maybe our English friends could chime in...

Thank you,
Beaux