Ever Make a Beer You Didn't Like?

[griffondg]

My first brew was an extract with specialty grains Brewer's Best American Pale Ale that is marginally drinkable. I bottled it about 5 weeks ago and it has improved some, but it'll have to get significantly better for it to be worth drinking when there's better stuff around. The thing is it's had this taste to it from when I first boiled it and it's never gone away. The LHBS where I purchased it doesn't seem to have a very large turnover so it may have been sitting on the shelves for a LONG time.

 

[olllllo]

It's inevitable. If it hasn't happened yet, you aren't brewing enough.

 

[coyotlgw]

The Kölsch I did was disappointing. Definitely the kind of Kölsch you get when following a recipe by somebody who has never had an actual Kölsch and is guessing what they should end up with.

Worst part was, I brewed it to celebrate a visit buy friends from Cologne, so it was a bit embarrassing.

 

[FatMonsters]

I did a Maple Wheat Ale that I seriously disliked. But I drank them all or friends helped. Wifey couldn't choke it down. I added Brown Sugar with the Maple to give it a little extra flavor, bad idea. Ended up too sweet. The LHBS only had Wheistephan Wheat (Total Banana and Clove, which I dislike), but I thought what the hell, maybe it'll balance with all of the other ingredients. It was big a beer, OG at 1.092. So...It ended up sweet, banana and clove taste and strong alcohol taste...Yuck. I would do again, but without that yeast strain and back off on the OG.

 

[Ooompa Loompa]

I'm bringing this one back from the dead!! I've had two that I didn't like. A chocolate milk stout, and a honey cherry wheat. I'm still not sure what happened with the chocolate milk stout, I think maybe it fermented at too high of a temp, but it has a very strong diacytyl aftertaste (smells great). I actually discovered though that it tastes tons better if you drink it while eating chocolate.

They honey cherry wheat I used way too much honey so it finished extremely dry, and the cherries didn't add the flavor I was expecting, so it is pretty sour. It's still not a terrible brew, but it's definately not my favorite, and I won't drink any more then one or two bottles at a time.

Since both of these are still drinkable I usually drink them along with my other "good" beers. I'll drink a good beer, then follow it with one of the ones I don't really like, then drink another good one....etc.

 

[sirsloop]

dunkelweizen... hated it....

 

[Yuri_Rage]

I've made a couple that I didn't particularly like. The Caramel Cream Ale that has become so popular here was awful. My last batch of pumpkin ale would've been awesome, but I backsweetened WAY too much. I also still have a few bottles of a porter that I'm sure had a wild yeast problem (re-pitched the same yeast 8-10 times, and it finally turned out poorly) - it tastes really Belgian, though I meant it to be a pretty traditional porter. Fortunately, even the bad ones are still drinkable, and many of my friends really like the porter with the yeast issue.

 

[EdWort]

Here's a hint for mine: Two WEEKS of oak chips in secondary ≠ two DAYS of oak chips! I made the 666 recipe three months ago and still all I can taste is oak. I still have a case left, and I'm choking it down to remind myself of the 'wood beer'.

Holy Cow! It's a shame you cannot toss another bottle on the fire during the cold months.

That's a lotta oak. I'd put it away for a year or so.