Beer Forum

My first beer, a Dry Stout from a kit.

Mostly because I had no clue what I was doing.

i just dumped 5 gal of a DMS laden dry stout...careful when you shake you carboy during fermentation to get yeast back into suspension...if you pull in a bunch of air because you're using a piece of tin foil as opposed to an air lock....you may not like the results...or at least that's what a friend told me happened to him.

I decided to make an American Wheat for my second ever beer and thought pitching only around 200 mls of "starter" from harvested Oberon yeast would be awesome.

Awesome if you love bandaids. I drank the whole damn thing, too.

My 3rd AG beer. I thought I was kind of getting the hang of my process, so I thought I would formulate my own recipe froms scratch. I thought it was as easy as just "hitting the numbers" for the style... i.e. color SRM, IBUs, ABV, etc. Ended up using WAY too much medium crystal (~60L), and that combined with the poor hop selection I had at the time (only Northern Brewer and US EKG I think) it just ended up tasting like crap. I waited a month to see if it would get better, then dumped it.

That's when I learned that recipe creation is much more art than science. And a little crystal is good but a lot can ruin a beer IMO.

Oh... that would have to be my popcorn butter flavored scottish 70 schilling. That was absolutely terrible and there was nothing I could do about it. After having it sit around for 2 months - PRAYING that age would help it, it didn't - I brought two cases of this beer to my kitchen sink and began opening each bottle to dump them down the drain.

I would try a sip every couple of bottles to see if maybe it was an infection... but alas, it was just bad brewing techniques that resulted in stomach destoyingly awful beer.

My first and last pumpkin beer - full of unfermentables and ginger with no pumpkin pie taste at all just nasty. Taught me to brew beer that I like and not what seems like an interesting experiment.

apa brewed with yeast that arrived doa from ups(summer in louisiana). starter didnt do anything but i pitched it anyway and got almost no attentuation. pitched champagne yeast and dry-hopped 5 days later. got a "ghost" of a beer with no flavor. added dextrin later in an attempt to salvage it but just got more body and the same weird "no-flavor" with a little grassiness. snails wouldnt drink it