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Old 02-20-2012, 02:34 AM   #11
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Originally Posted by lschiavo View Post
Check out yoopers rhubarb wine recipe. I will certainly be making another batch. This recipe is now thoroughly subscribed though.
willdo. thanks!
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Old 02-20-2012, 03:07 AM   #12
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Noob question warning: The recipe says single hop addition....That means add them all at the beginning of the boil, right?

I've searched through the forums, but I'm not getting very far.

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Old 02-20-2012, 03:13 AM   #13
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yes, in this case, single addition at 45 minutes, the hops are really minimal in german wheat beers. Enjoy!

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Old 06-16-2012, 04:47 AM   #14
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what's the difference between steeping the grains for 30 minutes vs. the "partial mash" for an hour?

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Old 06-17-2012, 04:19 PM   #15
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Would you still recommend tweaking the recipe?

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Old 06-21-2012, 04:42 PM   #16
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what's the difference between steeping the grains for 30 minutes vs. the "partial mash" for an hour?
I am curious about this too as I have only extract brewed. And I've got a few lbs of rhubarb right now I want to brew with. Suggestions?
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Old 09-29-2012, 10:56 PM   #17
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what's the difference between steeping the grains for 30 minutes vs. the "partial mash" for an hour?
Quote:
Originally Posted by kwijibo61 View Post
I am curious about this too as I have only extract brewed. And I've got a few lbs of rhubarb right now I want to brew with. Suggestions?
When you are steeping grains, you are doing just that... you steep the grains in hot water to extract flavors and colors from them.

When you do a partial mash you are maintaining proper temperature, water to grain ratio, etc to do an actual mash of the grains. You also have to make sure you have enough grain with diastatic power to convert the other grains.
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Old 10-04-2012, 02:10 PM   #18
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... ok, what color did this come out when you brewed it? I made it and it's DARK!!!

*and* I followed the recipe exactly for once!!

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Old 10-05-2012, 04:01 PM   #19
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check the previous page, yea, it is a nice copper color..
http://www.homebrewtalk.com/f70/big-bold-rhubarb-wheat-281705/#post3673921

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Old 10-07-2012, 02:35 AM   #20
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I'm thinking about doing some variation of this... I have a buttload of rhubarb in the freezer right now.

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