Blecch

[Petho]

Have you ever brewed a beer that you hated? I brewed a Wheat beer that is just God Awful. I hate everything about it. I don't think it got an infection, it just has a creepy flavor and creamy mouth feel. Just not my favorite. I often think about pouring the beer down the drain since I need the bottles for another batch however I can't bring myself to do it. I keep thinking that time will make it better but, just like an old Bee Gee's album, it just gets worse. Much worse. Dumping it is a sin much like farting in church, and it tastes much the same.
WWPD= What Would Papazian Do?
Advice please.

 

[hiphops]

I've had this happen to me. It was a Belgian wit. The beers had that same creamy taste as you described. What's more, they started turning into bottle bombs! My advice? Like a bad girl or boyfriend, dump it, learn from it and move on brother.

 

[bluidshay]

Our first batch was an Amber kit, that prehopped liquid malt. Nasty. I'll never use a prehopped kit again.

 

[smagee]

I'm actually drinking an IPA that I feel that way about this very moment. I'd normally dump it, but the supply line is tapped out other than this due to an extended period of nonbrewing during the winter. Thankfully, I only have to fight through it for another week or two!

As may be evident, I say fight through it unless you've a ready supply of more-tolerable brews . If nothing else, downing a quality beer first always helps!

 

[bgrayson726]

I was about to dump my belgian wit. I hated it and didn't let anyone touch it for weeks. I ended up putting it in the fridge for a week or so and tried it. I still didn't really like it, but everyone who tried it LOVED it. Maybe it wasn't my cup of tea (I like the high alc/high IBU beers, but do appreciate wits). I still think it's the worst batch I've brewed, but everyone else loves it.

 

[ksbrain]

I think you have two options: share it with friends who like it, or drink it heavily and mercilessly. I might even call this a bi-winning option scenario of beer domination.

 

[pokerfreak2]

I made a clone of a maple nut brown ale that sucks. I have tried and tried to drink them but they have such a bitter nasty taste that every time I pour one I end up dumping it.

 

[skyebrewing]

I have let overpowering beers sit and wait to mellow and have been pleasantly suprised, but if the whole thing doesn't work for you, dump rather than choke it down. I have four cases of beer I made experimenting with 100% tap water that I am going to dump as an experiment gone crappy. Grain is cheap, make another and learn from what you didn't like for future batches

 

[Stout-n-Braggot]

Make some beer-cheese soup with it, or some beer bread.

 

[NorthRiverS]

I brewed a Belgian Triple that I thought would be awesome, but I was wrong. It had a strange unidentifiable flavor that never got better over the 4 months it took to finish it off. Drinkable, but not good.

NRS

 

[chicagobrew]

To me it depends on the problem. If the beer doesn't have any glaring flaws I'll either wait it out or find someone who appreciates the style. If it's got flaws it may have to be sacrificed to the drain trolls. I recently had to dump 2 cases of a roggen that was undrinkable. The day I put it in the fermenter my air conditioning went out and my house temp spiked to about 90. I waited and waited, but nothing was going to bring that one back from the dead.

 

[SwampassJ]

I'm at the point of no return for an imperial pumpkin ale. The boiled spices caused it to gel up and turned a sweet FG oh 1.030 into something like a pudding consistancy at room temp with chunks in it. Glad it was a 3gallon batch and not 6.

 

[Malric]

I brewed a christmas ale, but didn't bother taking a FG reading before kegging (I know, never again). Turns out that the yeast underattenuated and the final result was overly sweet. I let it age in the keg for months, but couldn't bring myself to drink more than half a glass at a time.

We had some friends over and I offered an IPA and the christmas ale. Shockingly, they LOVED the christmas ale. Thankfully, they polished off the last last half of the keg.

 

[pernox]

I brewed a Russian Imperial Stout when drinking too much. It FINISHED in the 1.040's... Because I mashed at a stupid high temperature. I think it was 165F.

...It was good for a sip or two, then became a chore to drink. I wound up cutting each pint with a full can of macro-lager to get through the keg.

 

[MacGruber]

It definitely happens to everyone. I brewed a Belgian Wit that was TERRIBLE. I drank it, but it took a LONG time. I always turned to a bottle after having a few other beers.

 

[tchuklobrau]

Lol the general rules of alcohol abuse do not apply if you made the beer. It may break your heart but dump it if u want to it is after all YOUR beer.

That being said I have a freind that will drink any swill i shove at him so i never have to worry about bad beer being dumped.

 

[Dome555]

I apply my mother's philosophy on this sort of thing. "I brought you into this world and I can definitely take you out of it." You made the beer, if it's gotta get dumped to make room for one you like more then... well now this just sounds like relationship advice. Whatever, I'm sure you get the idea.

 

[MacGruber]

I've found that I've had the worst luck with Wit and Hefeweizens. It's all about the temp control during fermentation. Both times I made these styles, I was an inexperienced brewer and the ambient ferm temp was fluctuating between 75 and 80 degrees. I plan on revisiting these styles this summer. I've been sticking to Reds, Browns, IPAs, and Pilsners lately.

 

[superjunior]

had to dump a west coast IPA not too long ago. it was undrinkable. tasted like vinigar, just horrid. might have been good on a salad but not in a beer glass. gave it 4 months and it just got worse so down the drain it went. that was one of the last batches I did at a newly opened bop place so I'll place the blame there..