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Home Brew Forums > Home Brewing Beer > Extract Brewing > Whats the worst kit you have done?
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Old 10-20-2009, 06:37 AM   #21
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80 degrees, eh? At that temp, i'm guessing that any kit (Mr. Beer or otherwise) would taste less than ideal.
yeah, that wasn't really emphasized in the mr. beer instructions. i just laugh when i think back to those batches
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Old 10-20-2009, 04:47 PM   #22
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I first brew had to be my worst by far, it was a Brewers Best IPA and used original ingredients and instructions. Way too bitter and not a hop bitter I may add..

I still managed to pawn most off on my neighbors until they tasted my other brews then the IPA stayed on the shelves until I dumped them for room.

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Old 10-20-2009, 07:09 PM   #23
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Midwest Oldcastle (Newcastle Clone) - It was terrible but drinkable...
I agree somewhat. I would not go as far as to say it was terrible, but I thought it was a little "off," - it did not taste like newcastle.

I'm down to my last tap-a-draft of it right now.
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Old 10-20-2009, 07:21 PM   #24
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I would say the oktoberfest that I have on tap right now. It was an impulse buy from a order since it was the special of the day and I figured, oh I can whip it out in 2 hours and be done, have my oktoberfest on tap and such. Well it is garbage or maybe I have just gotten use to being able to control how the beers turn out. It only finished at 1.018 from 1.053 with Nottingham none the less and is just too sweet. I am avoiding that tap right now.

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Old 10-21-2009, 05:01 AM   #25
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I did a NB Scottish 60 kit and let it ferment too warm (80), which was a very bad idea. Drinkable at best, but even that was barely.

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Old 02-07-2011, 06:40 PM   #26
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I guess I have gotten lucky as well, all the kits (midwest, Austin Home Brew) and recipes (BYO) I have done have turned out pretty good, some much better than others - but no dumpers. Actually the least favorite I made was Graff recipe that everyone raves about.

I think if you read a little palmer and get a good routine down you can't go wrong. I like to do:

a. Late editions DME/LME 50% 60 minute and 50% 20 minute
b. Ghetto collander sparge 170F specialty grains
c. Steep in as much water as possible (up to full boil) for the specialty grains.

Of course fermentation temp is hugely important as well.

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