How many bad batches have you really had?

[A4J]

My first all grain batch was a disaster. I had a bunch of friends over and I wasn't keeping track of time (mash time and hop addition times were off and I forgot the adjuncts). Then I let it ferment a little warm. It was horrible! Dumped it after a couple pints.

Then I did an experimental porter where I split it up with different flavor additions. The orange chocolate porter was just nasty.

 

[andrew300]

I have never had an infected one, just some that I don't really care for that much

 

[munche]

Never had an infection. Some that weren't so good, but other people liked. I'm about a year in now.

 

[TheBeerNerd]

Just had my first infection 2 batches ago. It was an experimental Rye Pale Ale.
I've also brewed a couple batches I didn't care for... The main one being a blueberry wheat with 4 lbs of fresh blueberries. Tasted more like blueberry wine.

 

[Cpt_Kirks]

Out of 54 batches, I have had three that had to be poured out. This was due to infections, or bad fermentation.

Also, I have had a couple that I simply did not like. Those, I bottled and gave away as gifts. There was nothing really "wrong" with those batches, they just did not come out the way I wanted and I did not like them. I generally have 40 or 50 gallons kegged, so I don't drink the beer I don't really like.

The people I gave them to professed to LOVE them.

To each his own...

 

[rjwhite41]

I had a Pilsener that fermented too high once. I tried to drink it but about half way through I just gave up and pitched it. It gave terrible hangovers (fusels) and it had an awful fruitiness to it. I had a Stout I made about 6 years ago that was crazy. It was kind of a Imperial Chocolate Oatmeal monstrosity. I never threw it out and I didn't touch it for 3 years. I drink a bottle every couple of weeks. It's really starting to get good now.

 

[COLObrewer]

There are no bad batches, only underconditioned or unblended batches.

 

[Carter1932]

I've had a couple of bad batches that I think we're related to dirty kegs. They came out with an acrid flavor that bordered on metallic taste. That was back in the 90's when I used diluted chlorine to sanitize.

PBW and Starsan are a god send.