I could name half a dozen breweries that have had exploding can issues in the past few years. My wife used to work for one of them in NYC. > Otherwise they wou

I could name half a dozen breweries that have had exploding can issues in the past few years. My wife used to work for one of them in NYC. > Otherwise they would be rough, estery, butter bombs from not giving the yeast time to clean themselves up Yeah, that sounds like a lot of trash hasizes people are cranking out these days! Except for "butter bombs", you have to work pretty hard to produce diacetyl. I've done some homebrew club experiments and you can do almost everything wrong and not get that textbook buttery flavor. > If the hazy your drinking has yeast sediment in the bottom of the glass/can it was done wrong. Yeah, I agree it's just not uncommon in my experience.