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Old 10-20-2012, 06:46 PM   #21
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100% success rate as defined. No bad batches, or dumpers. One or two styles that I won't brew again, but they were still good brews (to style).

I've had many great batches to date, with a good amount that went beyond excellent.

Doing up batch 39 tomorrow, and 40 next weekend. Been brewing almost two years so far. I would have more batches brewed, but there were some pauses in brewing due to other factors (brew-buddy's availability, the weather, etc.). Working on getting set up so that unless it's brutally cold, I'll be able to brew. Also, now that I'm living in a place with a basement, I don't have any worries about fermentation temperatures. Or storage temperatures (either bottle or keg).

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Old 10-20-2012, 07:25 PM   #22
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I guess I'm around 100%. Brewed a Brooklyn Brewshop Trippel that didn't seem to ferment (no kraeusen, no airlock activity), but I went ahead and bottled it anyway. Had one and it tasted kind of sour, so I took it to my local homebrew club and people there said it was great. So I guess it went OK, although I didn't personally enjoy it (glad it was just a one-gallon kit!) The rest of my brews (only six so far) have all been good, though!

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Old 10-20-2012, 08:29 PM   #23
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100% here. One batch had a bit more sediment in the bottle than usual, one somewhat overcarbed, and one that I nailed the style I was aiming for, I just wound up not liking it very much 5gallons later.

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Old 10-20-2012, 10:26 PM   #24
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Quote:
Originally Posted by dpagan
Thanks for all the replies. Guess I just had newbie doubts about the result. But it sounds like I've taken proper precautions and used sound steps. And by the sounds of it. The success rate is pretty high for everybody. While I didn't get in this to brew mediocre beer. It's good to know that even the bad batches will not be terrible enough to pitch. And if I can hit a 60% good to Great rate. I'd be pretty damned ecstatic.
As long as you have been doing the cleaning and sanitizing you will hit that drinkable 60% without a doubt ... keep us updated and post pictures of your progress...
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Old 10-20-2012, 10:32 PM   #25
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I have 11 batches under my belt and all but one have exceeded my expectations. The one that didn't, I had a sparge issue. My stainless, braided filter collapsed and I had zero flow. I spend hours trying to resolve the problem and in the end I had to abort and toss the batch. Needless to say, I was pissed. It was an 11 gal batch of oatmeal stout.

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Old 10-20-2012, 10:47 PM   #26
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I have been brewing for 10 months now and you could say 100% success rate in that I could drink what I made, although my first batch fermented hot (I'm in AZ and hadn't found this forum and the importance of temp control) and had some off flavors. Everything since has been really good to great and I have just begun entering competitions and every brew I have entered so far has gotten a medal. If you keep things sanitized, control your fermentation temps, pitch the right amount of healthy yeast, and follow decent recipes with fresh ingredients you will make great beer.

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