Ingredients you don't like.

Rosemary. Great for food but not so much for beer. Just 1 gram fresh, bruised and chopped in 5-gal Hefe was too much. I don't think I'd have liked it even if it was barely perceptible, or in a different beer. Plus, I gave one to a non-craft friend and he said, "It tastes like Coors Light to me."

Old LME. If I do use it again no one here will know about it.

 

I don't like the 'heat' that is given off by peppers regardless of mild or hot. I've occasionally tried but never liked any commercial beers that use peppers (or anything that produces a spicy heat), thus I've never brewed with peppers because of my experiences with the commercial beers.

I typically avoid beers brewed with fruit, but sours go well with some fruits. I had a kettle sour yesterday that was brewed with pear, which I was mostly curious to try because I've never even seen a beer that uses pear, and it was excellent. I've never brewed with any fruit.

 

I had a spearmint IPA once. Didn't work out well at all. (I didn;'t brew it; it was at a brewpub.)
| brewed a smokey beer with peat malt once. I won't be using that again. 1 lb was way too much in a 15 lb grist for 5 gal. |I want to get back and try that beer again, but I'd just use maybe 1/2lb of a different smoked malt.

 

After messing around with peat malt a bit, I've found that it is best used to just give an earthy, smoky accent to beers. I'm talking 4oz in an Imperial stout. Just enough to give it a hint and leave folks wondering.

 

I guess my thing would be American malts. I just think British malts have more nuance and depth to them. I rank malt as British > German > American.

 

Mosaic hops, yep I'm the odd ball who really dislikes them. Went thru 2 lbs of them using them in all manner but we do not like them.

Anything that makes a beer sour or wild.

Jarillo hops, reminds me of bad perfume.

04 yeast. Used to use it but don't like the leftover sweetness it leaves.

 

I was going to say Breiss malts. In my experience they have been so plain and lack the depth of flavor of the European malts. I do like Rahr 2-row and wheat as far as American malts go though.

 

I'm a fellow oddball with you. Mosaic is a great hop at times, but it seems to be finicky about batch quality or age or whatever reason. I've had the 'car piss' smell from Mosaic-hopped beers too often so that I try to avoid it because I can't predict what I'll get from it.

 

Counseling may be in order . . .

 

How'd that happen?

 

.

Right there with you.

I am not a fan of Mosaic by itself, but in a mix (Citra for instance) makes a great combo.

S-04 I seam to have issues with as well and I probably will no longer use it.

The last IPA I made was an all Mosaic with S-04 (not my recipe, the Mosaic IPA from NB)....aside from the over abundance of Munich and Crystal Malts this thing is a nightmare. Overly sweet (even at 1.008 FG) and no real hop punch.

 

Crystal malts. I don't use them, and struggle with commercial beer that (I believe) have them.

 

Sorachi Ace is a vile weed as far as I can tell. I really can not find a single redeeming characteristic in that hop.

Other than that I am open to most any combination of hops, malt and yeast.

If we are discussing adjuncts, then that's quite a long list and I don't think I'm alone there.
Cheers

 

LOL!

Bill, you made me think of the Seinfeld scene where Jerry 'challenged' Newman to eat some broccoli:

https://media1.tenor.com/images/6affd669bd86331ae2fc13209587d99d/tenor.gif?itemid=14048553

Cheers!

 

Not likely
Last time I saw a counselor, college days, she got scared and had to stop. Something about early signs of madness, hahahahahahahahhaha

 

Hopefully she went into a different line of work?

Cheers!

 

I am on the anti-Mosaic train as well. That and Simcoe are typically hops I do not like. There is one beer I've found so far that oddly enough uses only Mosaic and I like it. Other than that if I see Simcoe or Mosaic on the label I leave it behind.

Also - detectible amounts of Lactose. I use it sparingly in a Milk Stout I brew, it seems to round out some flavors. But, I don't care for it in IPAs or in heavy amounts in fruited sours.

 

who knows, but I pulled out my best jack Nicholson and Robert dinero .
Great fun and tooooo damn easy