Worst Beers of 2012

[jerseyale]

What have been your worst beers of 2012?

 

[Billy-Klubb]

I haven't brewed a bad beer this year. I think I added a bit too much molasses to my latest porter though.

 

[TheGoodNamesWereAllTaken]

I attempted a Belgian trippel last spring that didn't turn out too well. Quite a bit of alcohol burn, i think the fermentation got too warm.

 

[matt2778]

Vanilla bean porter with way too much vanilla. Quite a disappointment but I don't yet have the nerve to dump it.

 

[AT-JeffT]

Tried to make a simple partial mash...with only Flaked oats. Due to absolutely no diastatic power ended up with an extract only pale ale. So very tangy.

 

[Billy-Klubb]

let those "bad" beers age! a little bit of time will do wonders in the bottle/keg!

 

[nukebrewer]

My absolute worst was definitely the banana split stout. It had potential, but in an effort to get the max banana character out of the yeast I way under pitched and fermented way too warm. I'm letting it stick around for a while to see if it improves with age, but if it hits a year and it's still **** then I'm probably going to free up those bottles.

 

[moorerm04]

A vanilla coffee Porter that I brewed recently, lots went wrong. Fermented too warm, under pitched, my RO filter was done for so I had lots of chlorine in my tap water. The recipe is solid, I have brewed it before, this time things just got away from me. It was drinkable, but not desirable. It took me a long while to finish the keg and I was sure glad when it was gone!

 

[BrewinHooligan]

My first batch brewed on Christmas day last year. Got a Mr Beer kit and added extra sugar to boost the abv and fermented at ambient temps of 75+. Drinkable, but not pleasant. Now things are done 5gal all-grain and super controlled fermentation temps and things are great and getting better every batch.

 

[zelltj]

I had a bunch of estery beer this year. I lived in the middle of the Mojave (29 Palms, CA) and I could not for the life of me control fermentation temperatures well enough to keep my summer beers from turning out slightly banana flavored. The first few I made in the year, while the temps were still mild, turned out very good. Once we started hitting the 105-110 range it was all over. Every beer I made was a banana. I used US-05 for all of them since the closest LHBS was 3 hours away and I ordered all of my ingredients. I just moved to the San Diego area so I'm hoping the cooler, more consistant temperatures help my home brew flavor profile.

 

[david_42]

The chamomile wheat. Tasted just fine at the start, but we didn't drink it fast enough and it soured.

 

[libeerty]

Crappy pumpkin beer. Still not exactly sure the off flavor, might've been because I used WLP001 one too many generations. Aged it, marginally improved, but not enough.. Dumped it.