Just dry hopped IPA. Smells great, will bottle in a couple of weeks. Next weekend: making 1st batch of rhubarb hefeweizen.
Dry Hopped
13
Jun
Ruminations on food, drink, travel, life and reason.
Ruminations on food, drink, travel, life and reason.
Just dry hopped IPA. Smells great, will bottle in a couple of weeks. Next weekend: making 1st batch of rhubarb hefeweizen.
Rhubarb!
That reminds me. Any concern about wild yeasts on the rhubarb?
My research suggests a quick pasteurization before adding to the secondary.
That’s kinda what I was thinking. Rhubarb only in secondary? Not in the boil?
Most of the recipes and discussions I found had it either post-boil, in the primary, or in the secondary.
Ok cool. This is going to be a fun one.
Yep!
Fermentation can drive off subtile flavor characteristics, hence secondary makes more sense. There is an ingredient I’ll experiment with this week and I’ll like add at the end of the boil (for color) and secondary (flavor).
Thomas Vincent makes a good point. If you add a bit of the rhubarb to the boil, it will give a bright red color to the finished product.
I’m liking that idea.