Anyone have success brewing with it? I usually do fruits in my secondary but does anyone here have any tips for prepping the stuff so it doesn't come out so acidic?
Not looking for the usual tart flavour on this. I'll be using a good bit of crystal on this one with a good ale yeast or maybe even a saison.
Ruddles made a rhubarb beer,hopped with brambling cross hops. Never got to taste it,but maybe someday. :)
Yeah there's very few people trying it online it seems. Not looking for a recipe as such. Ive a list of experimental stuff for myself this year. This one has me scratching me head.
One tip is to slice the rhubarb and cover with the sugar (no water) leave for a few days stirring now and again.
Finally pour off the syrup and wash the rhubarb with water to get all the sugar and flavour.
That way you tend to only extract the flavour without the acidity.
Then make up to correct SG and pitch the yeast, nutients, and what ever else is in the recipe.
As my rhubarb grows slowly in order to get enough for 5 gallons, as I pull the sticks I slice them and freeze them. After a month or so there is the right amount in freezer.
Freezing also helps in breaking down the cell walls to release the juices.
Works for all fruit wines!!
Good man Will!
There's me first technique. You put it in at flameout? Any haze issues?