You know you did it wrong when...

Spigots, huh? 21 years of brewing, I’ve never had any vessel that had one, other than my bottling bucket. Here’s a handy tip: make sure it’s closed before you put your water in!!
 
ha ha your not the only one if you read the brew session steps its on the list ;)
 
Been there done that. Water aint to bad but wort yeah that sucks really gives your brew house efficiency a hit:p.
 
jeffpn said:
Spigots, huh? 21 years of brewing, I’ve never had any vessel that had one, other than my bottling bucket. Here’s a handy tip: make sure it’s closed before you put your water in!!
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There are two kinds of brewers: Those who have left the spigot open and those who have yet to. I belong to the former group....
 
jeffpn said:
Nice! I imagine there are two types of homebrewers when it comes to spigots. Those who have left one open, and those who will!
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Ooops. Should have read the rest of the thread before replying....
 
You’re such an Honest Abe!!
 
I’ve got 5 ales in secondary by my workbench. There’s a rather light colored one that according to my notes is a brown porter. I’ve never mixed up which beers are which. Until now.
 
Made a lacto starter for a raspberry Berliner to kettle sour , all looked good so started heating strike water .
Double checked starter and had a smell before mashing in and by the gods it stunk ! Putrid doesn't even begin to describe it ...suffice to say I postponed brewing and made a fresh starter with a little more care this time from a pure strain of lacto
 
+1 on the open spigot, although mine was made worse by double checking and thinking "only an idiot would do that"
I ferment in my room which sits at a steady 18c, I didn't want to move the FV and disturb the yeast, my room is carpeted. Bugger!
I love wet and dry hoovers :) I are a idiot!
 
Oh and when you batch prime while bottling and sample the last that won't be enough for a bottle and it tastes like syrup, hmmm...
 
had a bad one, call me lazy, I was filling bottles from my kegs and I had the freezer door shut and a bunch of stuff on top so I just propped up the lid enough to get my arm in there and pop on the quick connect and went on my way of bottling a whole keg, the darn thing ran out and poured foam after a case and I though whaaaaat, this is messed up, so I unpacked everything opened the lid and 1/4 of the freezer was full of beer :eek: I guess I didn't get a good latch on the quick connect, 4 beech towels later and 1 pissed of bottler and its back to normal :mad:
 
I would press the "like" button, but that's not a desirable response. So let me just say.... I feel for you. I am forever forgetting to close valves, but have yet lost more than a couple ounces.
 
I had a 1/2” (1 1/4 cm, you’re welcome, squirrel) of beer in the bottom of my keezer once. Forgot to tighten a fitting. It was a fine misty spray!
 
Blocked dip tube ! After allowing too much hop matter into keg I managed to get it pouring .
Then some idiot looks like me moved that keg to get to another one and stirred all the hop gunk up .
After removing poppet 8 times to clear it ended up cutting dip tube back by 5/16 ths to get it pouring again .
karma I guess since I was laughing at a friend with same problem only last week
 
My 1st step when working in the brewery is set the mop in a quick to grab spot. Concrete floor cleans easily though.
 
I pulled the grain bag out of the kettle, slid the plastic colander under and put the bag in to drain. Pushed on the bag with a spoon to encourage faster draining. Colander warped, #12 of grain plus colander dropped in, splashing hot wort everywhere. Geez that stuff reeks when it hits a hot burner :( Stings too :eek:
 
I made a Kolsch 3 weeks ago, fermented in my garage at 12.8°C. The smack pack never swelled. I’ve seen that once before. The beer fermented that time, but it took a while. This time, my OG was 6 points lower than the expected 1.048. Today, it reads 1.020. And it’s dark. It shouldn’t be dark, it’s a light colored beer. It’s a Kolsch, but it looks like a brown ale. What could make a beer get darker like that? Could an infection do that? It didn’t taste putrid, but it sure doesn’t taste anything like my Kolsch is supposed to taste.
 
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