1. Dunkelweizen. My first batch ever, and I used tap water. Mistake. Beer was undrinkable from tannin extraction astringency.
47. Bohemian Pilsner. I went way, way high on my OG, and the beer just tasted overpowering. I suppose I could've drunk it, but I wouldn't have enjoyed it, so I didn't.
65. Fennel pollen stout. When using spices, figure out the amount you need, and then use a fifth of that. This one was a total licorice bomb.
66. Kartoffelbier. I let the mash go for four hours because I just couldn't get anything to extract from the potatoes. Turns out I extracted way too much in the way of potato flavors. <Shudder>. The only batch I've ever dumped before fermentation.
76. Fennel pollen stout. Actually used a fifth of that. Still too much licorice. Undrinkable.
89. Gruit. Turns out I just don't like the taste of yarrow and sweet gale. Like, really don't like.
114. Date porter. This one was just kind of blah; you couldn't taste the added date syrup at all. I suppose I could have stomached this one, but by this point my standards had gone up.
124. Kartoffelbier. You'd think I'd have learned. Nope. This time I used potato flakes instead of cooked potatoes, and this time I fermented the batch. The result was a like a bog-standard light lager, just not as good tasting.
125. Quinoabier. Similar to the second kartoffelbier, this just ended up as a bland, bad lager.
132. Banana stout. I used concentrated banana juice, which ended up contributing sugar and absolutely no flavor. The result was a totally unexceptional stout, and I supposed I could've drunk it, but I didn't.
154. Cherry Gose. This just ... didn't work. It wasn't vile, but it wasn't good.
165. Apricot Rauchbier. If lichtenhainer is drinkable (it is, though it's not for everyone), shouldn't this be ok? No.
178. Ryewine. Used a ton of rye and boiled it down to a gravity of 1.145. Fermented well (yay, Nottingham) and tasted delicious, but poured like motor oil. I'd never really noticed the viscosity of rye, but when it is RYE you can't miss it. Considered serving it as an ice cream topping. Dumped it instead.
186. Peated porter. My first (and last) time trying peat malt. Not for me, nope.
221. Coffee stout. Too much coffee. Remember ... figure out the amount you need, and then use a fifth of that.
223. Forbidden rice lager. The rice has a beautiful purple color. The beer was muddy brown. A mediocre lager with an unappetizing appearance.
227. Pineapple weisse. The tartness and acidity I expected to get from the pineapple failed to materialize, completely.
272. Blonde. Came out very dark; I'm still not entirely sure why. It wasn't terrible tasting, but it had nothing to recommend it.
278. Lavender saison. Felt like breaking into Grandma's house and gobbling her pillow sachets. Note to self: use a fifth of that.
47. Bohemian Pilsner. I went way, way high on my OG, and the beer just tasted overpowering. I suppose I could've drunk it, but I wouldn't have enjoyed it, so I didn't.
65. Fennel pollen stout. When using spices, figure out the amount you need, and then use a fifth of that. This one was a total licorice bomb.
66. Kartoffelbier. I let the mash go for four hours because I just couldn't get anything to extract from the potatoes. Turns out I extracted way too much in the way of potato flavors. <Shudder>. The only batch I've ever dumped before fermentation.
76. Fennel pollen stout. Actually used a fifth of that. Still too much licorice. Undrinkable.
89. Gruit. Turns out I just don't like the taste of yarrow and sweet gale. Like, really don't like.
114. Date porter. This one was just kind of blah; you couldn't taste the added date syrup at all. I suppose I could have stomached this one, but by this point my standards had gone up.
124. Kartoffelbier. You'd think I'd have learned. Nope. This time I used potato flakes instead of cooked potatoes, and this time I fermented the batch. The result was a like a bog-standard light lager, just not as good tasting.
125. Quinoabier. Similar to the second kartoffelbier, this just ended up as a bland, bad lager.
132. Banana stout. I used concentrated banana juice, which ended up contributing sugar and absolutely no flavor. The result was a totally unexceptional stout, and I supposed I could've drunk it, but I didn't.
154. Cherry Gose. This just ... didn't work. It wasn't vile, but it wasn't good.
165. Apricot Rauchbier. If lichtenhainer is drinkable (it is, though it's not for everyone), shouldn't this be ok? No.
178. Ryewine. Used a ton of rye and boiled it down to a gravity of 1.145. Fermented well (yay, Nottingham) and tasted delicious, but poured like motor oil. I'd never really noticed the viscosity of rye, but when it is RYE you can't miss it. Considered serving it as an ice cream topping. Dumped it instead.
186. Peated porter. My first (and last) time trying peat malt. Not for me, nope.
221. Coffee stout. Too much coffee. Remember ... figure out the amount you need, and then use a fifth of that.
223. Forbidden rice lager. The rice has a beautiful purple color. The beer was muddy brown. A mediocre lager with an unappetizing appearance.
227. Pineapple weisse. The tartness and acidity I expected to get from the pineapple failed to materialize, completely.
272. Blonde. Came out very dark; I'm still not entirely sure why. It wasn't terrible tasting, but it had nothing to recommend it.
278. Lavender saison. Felt like breaking into Grandma's house and gobbling her pillow sachets. Note to self: use a fifth of that.