A few weeks ago I had a rather complicated situation with a raspberry porte.r You can read the post below, but in a nutshell: I brewed a porter, then added so much raspberry puree that it totally overwhelmed any other flavour, and basically was completely undrinkable. So I brewed another porter, and mixed them.
The mixing itself was a challenge. I basically took a cup of the raspberry stuff, and a cup of the regular porter, and mixed various proportions until I got somethign that didn’t taste terrible. That’s right: not terrible was the best I could do.
Well guess what? After two or three weeks of conditioning: it was terrible. Somewhere in my less than enthusiastic bottling process (I had a suspicion it was going to be a total waste of time) I didn’t sanitize something very well. If at all. So along with a bad porter/raspberry beer, there was a decidedly tinny or weird flavour. An infected beer won’t kill you, but it destroyed my brewing mojo.
Fortunately, there is always another brewing day. I’ll tell you all about it some other time.