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**BellAub** · 09-04-2011, 04:06 PM

I started brewing beer almost a year ago and in that time I have made three bad batches of beer. One of them I did dump and I just thought what a big waste of time. Then I heard that you could age out any off flavors. So I bottled the other bad batch any way and tasted a bottle every month to see if there was any change in the taste. After tasting one of the many disappointing bottles I decided, instead of poring this sad creation down the drain, I will try and give it a new purpose. I poured it in a pot with some onions, green peppers, garlic, and brats. Snap! That was the best brats ever. I did the same recipe for some friends and they confirmed that I did not have bias taste buds. I have since used my Ridgecrest crud in various marinades with awesome results. I just tasted my first all grain attempt and I would be embarrassed to give a bottle to the wineno on the corner. But, I can’t wait taste it injected in a pork roast or used as a brine with smoked turkey.
I will never dump a bad batch again.
Proust

jfr1111 · 09-04-2011, 04:18 PM

Quote:

Originally Posted by BellAub

I started brewing beer almost a year ago and in that time I have made three bad batches of beer. One of them I did dump and I just thought what a big waste of time. Then I heard that you could age out any off flavors. So I bottled the other bad batch any way and tasted a bottle every month to see if there was any change in the taste. After tasting one of the many disappointing bottles I decided, instead of poring this sad creation down the drain, I will try and give it a new purpose. I poured it in a pot with some onions, green peppers, garlic, and brats. Snap! That was the best brats ever. I did the same recipe for some friends and they confirmed that I did not have bias taste buds. I have since used my Ridgecrest crud in various marinades with awesome results. I just tasted my first all grain attempt and I would be embarrassed to give a bottle to the wineno on the corner. But, I can’t wait taste it injected in a pork roast or used as a brine with smoked turkey.
I will never dump a bad batch again.
Proust

Cool if that floats your boat, but getting fat while cooking/drinking crap beer is not my idea of a good time. I'm already fat enough as is. Pinpointing what made the beer crappy in the first place is, in my humble opinion, a way better avenue than holding on to undrinkable brew.

**CGVT** · 09-04-2011, 04:44 PM

I don't see what it would hurt to keep it to cook. If you have room and don't need the bottles, keeping it around to boil a pot of brauts seems like a good idea to me.

nos33 · 09-04-2011, 04:49 PM

you get bad batches eventually, no one is perfect. Bell is just saying he found a new way to enjoy a failed brew. Where did the getting fat part come from?

Bmorebrew · 09-04-2011, 04:59 PM

You pretty much have to eat anyway, I'm not sure he was suggesting to make extra meals on top of the normals ones just to use up unsavory beer.

Also, don't forget beer makes an excellent ingredient in chili!

**BellAub** · 09-04-2011, 05:37 PM

Quote:

Originally Posted by jfr1111

Cool if that floats your boat, but getting fat while cooking/drinking crap beer is not my idea of a good time. I'm already fat enough as is. Pinpointing what made the beer crappy in the first place is, in my humble opinion, a way better avenue than holding on to undrinkable brew.

Well I sometime cook/marinate with balsamic vinegar (failed red wine) but I would never drink a bottle of it. Plus, I have to buy the vinegar.

The_Professor · 09-04-2011, 06:20 PM

I had one bad batch that tasted a lot like malt vinegar.
I guess I could have had it with some battered fish.

jfr1111 · 09-04-2011, 06:36 PM

All I'm pointing out is that if cooking with bad beer is great, imagine how fabulous it would've been with good beer ? Plus, you need to do a whole lot of cooking to warrant keeping 5 gal of bottles (that could be filled with good beer, mind you).

BTW, balsamic vinegar is far, far, FAR from just being "bad wine". A good balsamic vinegar can be godly on a simple piece of bread. It is also especially good drizzled on ice cream.

As I said. I'm fat enough as is

.

**passedpawn** · 09-04-2011, 06:50 PM

Quote:

Originally Posted by jfr1111

All I'm pointing out is that if cooking with bad beer is great, imagine how fabulous it would've been with good beer ?

Perhaps not as great, or no diff. Really. I use apple cider vinegar a lot for grilling. If I had a beer taste like that (I've had one!), it would be undrinkable and great for cooking.

Quote:

Originally Posted by jfr1111

Plus, you need to do a whole lot of cooking to warrant keeping 5 gal of bottles (that could be filled with good beer, mind you).

Agree. I dump quickly, without remorse. I'll never advocate holding on to bad beer.

Quote:

Originally Posted by jfr1111

BTW, balsamic vinegar is far, far, FAR from just being "bad wine". A good balsamic vinegar can be godly on a simple piece of bread. It is also especially good drizzled on ice cream.

??? serious?

Quote:

Originally Posted by jfr1111

As I said. I'm fat enough as is

.

Not the OP's fault. Let's assume the OP is fit and exercises regularly, OK?

Vance71975 · 09-04-2011, 06:56 PM

I would get a vinegar culture and a huge crock and turn the bad batched in to Prime Malt Vinegar and sell that to your friends, it isn't beer anymore so you can legally sell it.