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Old 01-29-2013, 06:46 AM   #1
sid_marx
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Default Shame in chucking?

I'm a relatively new brewer, but I know what I want to drink.

I've brewed 16 batches since August 2012.

I started out with high hopes and and the bare minimum of equipment.

My first batch was dry extract with some steeped adjuncts. Brews 2-6 were liquid extract with adjuncts. By brew #7 I'd moved to all grain.

None of my non-all grain batches measured up. They didn't produce beer that I wanted to drink... so I threw them out (and 7 too). It's not that they were undrinkable. But a man can only drink so many beers, so I chose to drink commercial beer instead.

Since I've been reading this forum I think I've perceived a general sense of disproval of throwing away homebrew.

Is there shame in throwing away a drinakable beer that gives you no pleasure?



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Old 01-29-2013, 07:19 AM   #2
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There is no shame. Lots of threads here say "never dump your beer!" I wholeheartedly disagree. It's your beer, do as you please. Some beers benefit greatly from age, which is the genesis of the "don't dump" mentality (let it age, see if it improves). However, if you have no hope for that batch ever becoming something you'd enjoy, just get rid of it and make something better.



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Old 01-29-2013, 07:20 AM   #3
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Quote:
Originally Posted by sid_marx View Post
Is there shame in throwing away a drinakable beer that gives you no pleasure?
YES!!!!!!!!!!!!!!!!!!!!!




Actually,,,,,,, no,.....not really. You can do whatever the f@ck you want

Although, letting them age for a good long while might just have turned them into the best beers known to mankind
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Old 01-29-2013, 07:28 AM   #4
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I wouldnt say shame really, but I just look at even bad batches as theres something to learn from each one, good and bad flavors.

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Old 01-29-2013, 09:31 AM   #5
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I just look at even bad batches as there's something to learn from each one, good and bad flavors.
+1
It is a learning process. I drain poured one (okay about half of a) batch after it never aged properly. Killed me to do it, but it wasn't a pleasure to drink.
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Old 01-29-2013, 09:35 AM   #6
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How long had your beers aged before you dumped them? The shame would be you may have dumped young beer that might have tasted great in a few weeks or months...

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Old 01-29-2013, 09:38 AM   #7
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How long had your beers aged before you dumped them? The shame would be you may have dumped young beer that might have tasted great in a few weeks or months...
This is exactly what I was talking about in my first post. I disagree. If it tastes positively awful, age is not likely to help. If it tastes ok but not great, perhaps you should give it a little time. However, if you need the fermenter/keg/fridge/closet/etc or simply don't care to wait and see...just dump it out and start over. There is no shame. It's your beer.
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Old 01-29-2013, 09:45 AM   #8
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However, if you need the fermenter/keg/fridge/closet/etc or simply don't care to wait and see...just dump it out and start over. There is no shame. It's your beer.
Yuri_Right. The hobby is Homebrewing, not beer drinking.
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Old 01-29-2013, 09:48 AM   #9
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Quote:
Originally Posted by Yuri_Rage View Post
This is exactly what I was talking about in my first post. I disagree. If it tastes positively awful, age is not likely to help. If it tastes ok but not great, perhaps you should give it a little time. However, if you need the fermenter/keg/fridge/closet/etc or simply don't care to wait and see...just dump it out and start over. There is no shame. It's your beer.
He didn't say they were positively awful; he said "None of my non-all grain batches measured up". He also said he was a newer brewer, which are folks (I was too) who tend to be pretty impatient. Of course it's his beer to do with as he pleases, but I've tasted countless mediocre home-brews young that were fantastic when aged. Disagree and chuck all the green beer you want, I'm happier aging mine...
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Old 01-29-2013, 09:57 AM   #10
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Moreover, "green beer" is flawed beer. If you need to age all of your beers in order for them to clean up, you need to reexamine your process. Likely, you should ferment at cooler temperatures so that off flavors never develop. I serve most of my beers within 3 weeks of the brew day, and some as early as a week. Of course, force carbonation is a key player in the quick turnaround, but I do not find that I need extended conditioning periods for most ales when fermented properly.



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