Has anyone ever messed up a batch??

[wes79]

Forgive me Revvy for I have sinned. The first 6 weeks I started brewing I dumped 2, yes 2, 5 gal batches. But I have seen the light, I have learned, keep good notes,(keep them were you can find them) and dump nothing. About 2 months in I threw together some left over stuff and Belle Saison yeast. Month later it smelled so bad I could not get it close enough to my face to taste it. But I left it. 2 months now no better, I racked to a keg. Went on vacation, Thought I should try Belgian beer. Bought some Leffe, I can drink it if I have to. Anyway I ran across that keg 5 months after brew day, pulled the ring to vent the keg, thinking I'm dumping it. Wow, it smells good, threw it in cooler, carbed it up, tasted it. Leffe, my palate can't tell the difference. I kept notes, still looking.

 

[jwalk4]

Past me: "Hmm, if Crystal malts add nice flavor, I should add 5 lbs of it instead of the 10 oz the recipe calls for."

Undrinkable.

 

[violinguy]

Past me: "Hmm, if Crystal malts add nice flavor, I should add 5 lbs of it instead of the 10 oz the recipe calls for."

Undrinkable.

Been there, done that....yuck

Friday, I used almost twice the strike water I should have. Had a brain cramp and forgot how to do math. Naturally, batch came in at 1.044 instead of 1.052. About 58% efficiency. @#$%!@ me

 

[brewskiez]

I ruined a batch once. OG was way low so I added a bunch of table sugar then heard that was a bad idea so I dumped it. After I dumped it it was definitely ruined.

 

[seatazzz]

I've dumped a few. Mainly because I had pitched the yeast too hot and got some seriously nasty off flavors. Also did a huge batch of a cream ale that wound up chunky. Yes, chunks of white stuff floating in it with a nasty sour flavor. That one was bottled, and a major PITA to dump and clean 52 bottles of it. I've had a good streak going lately, though I am considering dumping a full keg of a brown I did last month. 10 gallon batch, one keg force carbed which turned out decent, and one keg sugar carbed which has resulted in what I can only call a REALLY sour brown. It's drinkable, but only marginally. I've learned from HBT that every batch is a learning experience whether you've just started or have been brewing for years. As long as I keep that in mind I haven't been tempted to throw in the mash paddle yet. This weekend I'm attempting something I haven't yet done; I'll be mashing as for a 10 gallon batch but splitting it into two kettles for a blonde and an IPA that will be boiled at the same time in different kettles. I love challenges and this one will be fun.