Whats your best "go-to" taste saver method?

[hcashew]

So, you've made an error or two.

Woops, you throw the wrong hops into the boil. Or a refrigeration issue. Or you pitched the yeast while it was too hot.

Whats the sure-fire method you use to reverse any possible oddball taste defects?

 

[fishkid]

Blend.

I've got two mediocre beers on tap right now...but blend them together and they're much more tolerable!

 

[phenry]

Give it to my roommate. I don't think he's ever turned down free beer.

Needless to say, we have a pretty good living situation going.

 

[mattd2]

Drink it as my knock off beer (first one in the door from work), any beer after a day of work taste good

 

[brew2enjoy]

Dryhopping usually hides any off flavor I have come across.

 

[trent]

give it away. I gave away about 10 gallons in jan.

 

[thepartsmancometh]

Blend.

I've got two mediocre beers on tap right now...but blend them together and they're much more tolerable!

THIS.

I've made some gnarly batches through the years, but if I mix them with something they have always been drinkable. Nothing a good porter won't fix!

 

[mattd2]

give it away. I gave away about 10 gallons in jan.

But does everybody now think that you make awesome beer or "homebrew" beer. I took some beer into work once and everyone commented on how they were expecting it to taste like ass because of their previous experiences with homebrew - the most common comment was "it doesn't taste like homebrew "
Although this could work in you favour with them not asking for any more

 

[rosevillain]

I drank 5 gallons of nasty cream ale after putting a scoop of Countrytime strawberry lemonaid in the bottom of each pint. Refreshing and quite drinkable. I didn't tell too many friends about that one, though.

 

[hcashew]

Blending?

You mean, two worts into each other?

How about multiple racking and longer bottling times?

 

[Golddiggie]

Give it time... Longer on the yeast, or maybe a spell on some oak cubes (depends on what it is). But time usually cures most ale ailments.

 

[nvr2low]

huh, I have a stout on tap right now that came out sour, i think i had some bad lactose.... wonder how it would be mixed up with a cream ale or something of that nature.

 

[fishkid]

In my case, I've kept the beers separate their entire lives but they're kegged, I'm too lazy to bottle these from keg and I'm not willing to pour them out.

So anytime I want a beverage, half a glass of beer A and half a glass of beer B.

 

[Wus67]

Give it time... Longer on the yeast, or maybe a spell on some oak cubes (depends on what it is). But time usually cures most ale ailments.

+1

I've found time, whether in the fermenter or the bottle/keg can make a ho hum brew taste fantastic. My first batch, a PM pale was "ok" after bottling, didn't know it at thevtime, but had some issues. After a year in the bottle, it's pretty good. Sometimes it just takes patients and time.

 

[Whippy]

Call me a masochist, but I drink my mistakes. I have actually learned quite a bit by doing this, especially about what glassware emphasizes what flavors/aromas, and what does well to mask them.

 

[Golddiggie]

I'm enjoying being able to adjust the carbonation level in my brews now that I'm kegging. It's amazing how changing the psi by just a couple of points can completely change a brew. You don't get that freedom in bottle carbonating.

I also use 3 gallon kegs, so I'm splitting the batch into two kegs (I get 6 gallons out). I often hsve half of a batch at room temp, in the keg, for at least a few weeks/months before it goes into the fridge and on gas. Some batches change enough to notice, but most are damned close to the same. Probably due to giving them enough time before putting them into keg.

Before I started kegging, I did have some batches that became too carbonated over time. That's no longer an issue for me. :rockin: