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A batch that turns out to taste bad. Not anything wrong procedure or cleaning-wise, just a crap recipe;
Followed by a crap batch due to crap ingredients

Taking it in to co-workers to be swell, then going back a week later and the bottles are still there, full, under office lights, warm, etc:mad:
(of course, the flip side is the smiles of joy on the faces of those who love it, appreciate it, and look forward to more)

Bottling is the most tedious, but my son loves to help with the caps (he's 4) so it's fun as long as he doesn't kick anything over.

"You're brewing MORE beer?"
uh, yeah
 
Sediment and crap floating in the commercial beers im trying to "learn" from.

Not having enough time to brew and resorting to buying commercial beers to "learn" from.

Having to hold bottles of commercial beers up to a light to check for floaties.

Fruity belgians

Not having a brew stand and having to haul stuff from the porch to the kitchen and back. Boil pot for a 7.5 gallon post boil batch is a nut buster.

The fly that was floating in the cooled wort of my last two batches.
 
A batch that turns out to taste bad. Not anything wrong procedure or cleaning-wise, just a crap recipe;
Followed by a crap batch due to crap ingredients

I had this happen to me recently. It was totally bad ingredients. Don't brew a helles with Rahr pils and Saflager 34/70 and expect it to turn out any good...Rahr pils tastes like ass.
Sad.
I guess I don't like that we have to be so sanitary, as well. I think the main thing I don't like is having to chill the wort down cool enough before pitching the yeast and controlling the fermentation temperature. Just wish we could chill it down to 75F, pitch the yeast and ferment at whatever ambient is in the house and still make the same good beer. But nope! It's not so easy...
 
I don't like broken glass. Also when some of my frie nd s st ar t telling me what I'm doing wrong like usimg plastic buckets.
 
Not having the milling/manufacturing facilities necessary to build the equipment that I can dream of.

Cleaning,
Not having a LHBS next door,
Not having enough space, my truck will never see the inside of my garage again.
 
That the only homebrew store within a hundred miles of me is closed on weekends
 
I dont like when I brew a beer for a party and after sampling during kegging I realize I dont want to share it. Its too good! To share or not to share...
 
The cleaning and sanitizing...second guessing. Did I miss something or inadvertently do something that's going to funk the whole batch?
 
Trying to crawl into my upside down MLT to scrap out hot grains while my buddy tries (not hard enough) from bonking it on my head.

This post(#15) is much funnier if I imagine this being said by the little kid in the profile pic.

I don't get much enjoyment out of anything other than recipe design and beer consumption, but the two things I actively dislike are cleaning and infections. However, those may be my two least favorite things for life in general.
 
Taking it in to co-workers to be swell, then going back a week later and the bottles are still there, full, under office lights, warm, etc:mad:

I know that feel. I've given beer to cow-orkers and had them come up to me a couple of *months* later and tell me "Hey, finally got around to trying that beer you gave me, it was pretty good". Yeah, you ought to try it fresh sometime, ya sad bastid!
 
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