As a simple beer heathen I confess...

[Bulin's Milker Bucket Brews]

That's right brothers and sisters, it's ok to confess your brewing sins here...I promise you absolution...

I'll start, brothers and sisters, I confess...I don't much care for most Belgian style beers, pretty sure it's the yeast. I've had a couple made with Chico strain and the last time I stepped into Belgian beer I used LAGER yeast...can you ever forgive me?

 

[Zambi]

I'm opposite...
Love Belgian blondes and tripels.
I have to confess to not liking the dobbel and quadruppel much.
Neither do I like stouts, porters, barley wine, and too hoppy beers.
Yes. Definitely a heathen

 

[Craigerrr]

The quarterly community recipe has broadened my palette somewhat to include a Czech dark lager, and a belgian dubbel for instance.
What I cannot develop a taste for are sours, and goses. I find barley wines to be "interesting" if done right, but not a big fan.

 

[Robert68]

This will sound kind of crazy......but for some reason Black IPA's make me drunk ..... comparative to other styles of beers.... I don't know why. I like Black IPA's but I have become wary of them.

 

[Minbari]

I can confess to being a beer snob. If it's made by the big 3 or comes in an 18 pack, not for me.
Only style I really don't like are lambics, can't get into the skunky sour taste. Brett soured beers or kettle soured are ok.

 

[Over The Cliff Brewing]

Ok here it goes. I can pass on sours, most stouts and most commercial lagers. I am also a hop maniac. I tend to go for the off the beaten path hops to experiment with. Lastly, I haven't checked the pH of one of my batches in months

 

[Craigerrr]

This will sound kind of crazy......but for some reason Black IPA's make me drunk ..... comparative to other styles of beers.... I don't know why. I like Black IPA's but I have become wary of them.

I love a good Black IPA, or Cascadian Dark Ale as it is more correctly referred to

 

[Sunfire96]

I love a good Black IPA, or Cascadian Dark Ale as it is more correctly referred to

Only if it's made on the West Coast Craig those brewers will fight you over it

 

[BarbarianBrewer]

I love a good Black IPA, or Cascadian Dark Ale as it is more correctly referred to

Completely agree both points. They taste great and my pedantic brain can't get past the black descriptor on a pale beer.

 

[Over The Cliff Brewing]

Black IPA's are good on either coast

 

[GFHomebrew]

I confess I've not checked my PHnin years lol.
I confess to racking into used kegs without cleaning them first.

 

[56 Firedome]

Me A'Culpa! I Misread the units of measure in the Irish Fling Red Ale recipe & added 2 pounds of Acidulated Malt instead of 2 OZ.
Wow! My tongue is still sour. I rebought & rebrewed the recipe to a much more drinkable result.
Not the only one to make that mistake.

 

[Minbari]

Me A'Culpa! I Misread the units of measure in the Irish Fling Red Ale recipe & added 2 pounds of Acidulated Malt instead of 2 OZ.
Wow! My tongue is still sour. I rebought & rebrewed the recipe to a much more drinkable result.
Not the only one to make that mistake.

Wow! Would have liked to see the PH reading on that one. Lol

 

[BarbarianBrewer]

Me A'Culpa! I Misread the units of measure in the Irish Fling Red Ale recipe & added 2 pounds of Acidulated Malt instead of 2 OZ.
Wow! My tongue is still sour. I rebought & rebrewed the recipe to a much more drinkable result.
Not the only one to make that mistake.

I did the same thing but added baking soda to bring the pH out of the basement. So, I might have saved that batch had I not repeated the same mistake with the roasted barley!

 

[Josh Hughes]

I confess as much as I love darker/amber beers, I think Munich Helles is the perfection of lager brewing.

I also have never checked PH only use the calculator. I also don’t clean yeast and pitch slurry without making a starter. I don’t add oxygen ever when pitching yeast.

 

[Craigerrr]

I confess as much as I love darker/amber beers, I think Munich Helles is the perfection of lager brewing.

I also have never checked PH only use the calculator. I also don’t clean yeast and pitch slurry without making a starter. I don’t add oxygen ever when pitching yeast.

Such a rebel!

 

[Donoroto]

Me A'Culpa! I Misread the units of measure in the Irish Fling Red Ale recipe & added 2 pounds of Acidulated Malt instead of 2 OZ.
Wow! My tongue is still sour. I rebought & rebrewed the recipe to a much more drinkable result.
Not the only one to make that mistake.

Holy crap, that's a lot.

 

[GFHomebrew]

Holy crap, that's a lot.

Well I think @AHarper might have a Community brew confession too I believe...?

 

[Ward Chillington]

Bulin forgive me, it's been 24 hours since my last beer.....I have never liked a sour, even before I had one....I think Belgiums are over rated and clovey, I'll never turn down a Natty Bo and I didn't use a coaster last week and left a ring on the coffee table.... please don't tell Wifey...

 

[Viejos Cañones]

I confess that when I started, I did not control the Ph, I did not dechlorinate the water, without temperature control, and the sun gave the translucent white fermenter. But the fermenter was conical.