Yeasts can throw this flavour, and if you have identified it in Tribute why not try culturing up some yeast from a St. Austell bottle. Tribute isn't bottle conditioned, but several other from their range are including "Proper Job," which is readily available. (Asda/Tesco/Coop) Its a good yeast. If you have temperature control, try somewhere around 20 - 22C, which should give you moderate Ester formation. A paler crystal in the recipe formulation may also help to give sweetness to fool your palate into thinking it is Apricot.
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