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Old 07-06-2012, 03:16 AM   #21
CBXBob's Avatar
Mar 2012
Grants Pass/ Nuevo, Or. / Ca.
Posts: 486
Liked 100 Times on 65 Posts

Dumped brew #2, added fruit syrup to the primary, the finished result was nasty, tried mixing it, adding lemon juice, hot sauce, and even 50/50 BMC, nothing worked, finally dumped it with a tear in my eye. Only had one more iffy beer since, drank it just to punish myself for brewing a yuk beer. Made me pay attention to my subsequent brews. Everything else so far (40 gallons) has been good, or great.

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Old 07-06-2012, 03:58 AM   #22
Dec 2011
Denver, CO
Posts: 319
Liked 13 Times on 12 Posts

I brewed about ten before I dumped two batches in a row that got gusher infections from some non food grade tubing that was infected. Sucks cuz both batches were excellent for a short while before the infection set in.

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Old 07-06-2012, 02:49 PM   #23
Feb 2012
Posts: 75
Liked 20 Times on 8 Posts

restarted brewing Sept 2011, one batch I didn't like out of 8. It was the NB Smokey Amber Ale.....way, way too smokey. Having a party at the end of July, hoping someone likes it (they're gonna have a case of beer so damn fast)

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Old 07-06-2012, 02:55 PM   #24
Dec 2011
Granger, IN
Posts: 384
Liked 35 Times on 31 Posts

I brewed a rye pale ale that was great at the start. It slowly developed this metallic flavor I couldn't stand so I gave it all away. That's the only beer I consider truly bad that I've brewed.

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Old 07-06-2012, 03:29 PM   #25
Aug 2011
Posts: 57
Liked 13 Times on 13 Posts

#3 and 4. First was an English brown that fermented way too hot, second was a Irish red pitched onto the same yeast. Learned about the importance of fermentation temps and how much of that flavor will carry over in the stressed yeast and trub.

Since then eveything has been great.
bottled: belgian single, saison, Mocha porter, Kolsch, Imperial Pils, citrus/melon IPA.

primary: Man Land Shandy.

secondary: belgian tripel(forever)

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Old 07-07-2012, 05:56 PM   #26
kman6234's Avatar
Nov 2007
Closter, NJ
Posts: 539
Liked 30 Times on 25 Posts

Never had a dumper yet... But the marris otter / willamette smash I brewed on the fourth could be my first. Everything went perfect during brew day but the weather has been brutal and my temp controller I ordered didn't arrive in time for this batch. I tried my usual water bath with frozen water bottles but this heat is just too much for that.
Jane Street Brewhaus

On Deck: Jamil's Evil Twin
Primary: N/A
Conditioning:Bohemian Pilsner
On Tap:Win-Sane IPA #3, Double Minor Dubbel

"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
-Dave Barry

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Old 07-07-2012, 06:21 PM   #27
Nov 2011
LaVerne, Ca
Posts: 223
Liked 5 Times on 3 Posts

Batch 3 came out "hot",bottled in Jan 2012 will let ya know in Dec 2012,
batch 13 came out with a sour note to it ,in to bottles it went ,let you
know in three months. Caps are cheap and have lots of closet space.

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Old 07-07-2012, 06:50 PM   #28
born3z's Avatar
Feb 2007
Watertown, SD
Posts: 164
Liked 3 Times on 3 Posts

My first ever brew. A prehopped malt extract beer. I was using it for cooking but needed the bottles so, down the drain it went.

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Old 07-07-2012, 07:23 PM   #29
Mar 2012
Castle Rock, CO
Posts: 113

Havent made a dumper yet...however i did screw up on a batch of tropical strong ale, bottled it while having a brain fart and forgot the priming now i have 40 bottles of flat (very little carbonation) beer. Been thinking of maybe uncapping, drop a carbonation tab in, and recapping to see if that would do it...but not sure at all.

Secondary: Amber Ale
Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

Planned: Milk Stout, Barley Wine

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Old 07-07-2012, 07:38 PM   #30
Apr 2011
St. Louis, Missouri
Posts: 357
Liked 5 Times on 5 Posts

I haven't dumped yet after about 50 batches over 1.5 years. But...on a batch about 6 months ago I used the founders breakfast stout clone recipe on HBT and decided to change it by toning down the ABV and also enhanced the chocolate by 'dry nibbing' with chocolate nibs and then adding chocolate extract when kegging. It is good but way too chocolatey and so I bottled with my beer gun and every now and then will have one. But man, the chocolate! What was I thinking!?

Correction: more like 35-40 batches, I don't brew that much! (or do I?)

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