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Old 07-22-2013, 11:30 PM   #11
jtratcliff
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aww man... 1/2 a keg? That hurts. Gotta be evil spirits.... `Course erebody knows them haints don't like the rhubarb.

I have indeed been sampling the latest batch. I have to say, I think 3 lbs might be better than 5. Still plenty of upfront rhubarb tartness but much less vegetal aftertaste. The aftertaste is still there slightly but much less prevalent than I recall from last year. The stronger vanilla at bottling has mellowed and I haven't really noticed it.

All in all a nice refreshing summer beer. But not if you don't care for rhubarb. It's definitely a rhubarb rye, not a rye beer with some rhubarb flavor.

I almost took a photo the other day to post here but thought I'd wait for it to clear a little more. It's been in the bottle only since 6/30.

My notes show: pitched yeast 6/5, racked onto rhubarb 6/11, bottled 6/30

I'm saving some for an Oktoberfest party. So this time I'll have a little better idea how the rhubarb flavor holds up after few of months.

How's they rhubarb flavor on yours? Did the steep bring it out? Curious whether you get a "cooked" taste or not. Next time I think I'm just gonna run the stalks through a juicer. All the Chopping and freezing and then losing a ton of finished beer to the rhubarb trub... Gotta be an easier way



Reason: mistyped date for pitching yeast

 
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Old 10-22-2013, 03:45 PM   #12
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One final note here for anyone who may stumble across this thread. Do NOT puree rhubarb. Let alone that those stringy threads catch in every valve and other piece of equipment, the last gallon of this batch was sludge. It's tough to get fruit into a carboy, but don't give in to short cuts. On a positive note, v2 is in the primary.



 
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Old 10-22-2013, 03:54 PM   #13
squarepeg
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Jtratcliff, My apologies, I just now saw your response. My batch was delicious. The volume I was able to harvest after some accidents was hugely popular on a family vacation. Not a drop survived.

I'm working to improve the recipe a bit by adding honey malt, crystal 60 and upping the rye. I brewed last weekend, but only have about 3 pounds of rhubarb to add to the secondary. Hoping to still have the pronounced rhubarb flavor at that volume as you experienced.

Cheers!

 
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Old 10-23-2013, 10:17 PM   #14
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Glad to hear that your almost-lost-batch was a hit. I found that my 3 lbs of Rhubarb were plenty. Still loads of rhubarb flavor 4 months later. And my recipe has double the rye you gave for your version 1, so I think you have room to tinker with the rye amounts to find your sweet spot.

I'd be interested to hear what you think honey malt brings to party when you taste v2. Rhubarb is so distinct, I wonder of the honey flavor can peak through. I don't really notice the vanilla in mine.

 
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Old 08-11-2015, 10:15 PM   #15
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I brewed this again with a few modifications...

Grain bill is the same as the OP. Used harvested Nottingham instead of US-05. Secondaried on only 2 1/2 - 3 lbs of rhubarb. Biggest change was the hops schedule (to something more sane):

23.5 IBUs of CTZ @60
4.2 IBUs of Fuggles @30
2.0 IBUs of Fuggles @10

The rhubarb is the primary flavor here, so no sense blowing too many hops. For my AA%s, this was 1/2 oz of CTZ, and 1 oz fuggles (1/2 at 30 1/2 at 10). I also forgot the vanilla bean, again. I don't really miss it.

This time I got no vegetal flavor from the rhubarb. Even when sampled after only a week in the bottle. Not quite ready... Hasn't cleared much yet and is still a little foamy. But the head lasts forever and leaves great lacing.
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Old 10-06-2015, 02:43 PM   #16
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Nice plug for your book. Made me chuckle, especially seeing as I have friends who desperately trying to get published for fiction.
I think I might try this come next May, when my in-law's rhubarb comes back after the wife and I pulled it out last year. That root system was so deep, I know thy will have at least 4 pound come up by next April.
Question; how well do you think this would work as a braggot? Reading this made me think that a lower ABV braggot (6-7%-ish) may be a good version/remake. Thoughts?
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Old 10-07-2015, 04:18 AM   #17
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Quote:
Originally Posted by FattyLumpkins View Post
I have friends who desperately trying to get published for fiction.
Fiction is a bitch right now... Especially literary fiction... Publishers are throwing all their money at Celebrity written stuff... When you're paying $20 million advances to actors/athletes/politicians, there's not much left to throw $10K advances to unknowns. Getting an on-line following via blogging or what-not can help.

Quote:
Originally Posted by FattyLumpkins View Post
how well do you think this would work as a braggot?
I've never tasted a braggot. I've only ever made a couple of meads (and one was a BOMM). I know that @Yooper has a recipe for Rhubarb wine, though.

The thing I like about this beer is that the spiciness of the Rye can still be tasted underneath, even though the rhubarb is front and center.
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Old 06-10-2016, 07:39 PM   #18
Opiate42
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Whipping up a 1 gallon test batch of this soon. Going to be altering this slightly for the ingredients I have in the fridge and adding some strawberries to boot

Subbing a little less Crystal 150 (or a touch more Crystal 45) for the Special B and Northern Brewer in place of the Columbus. Have about a pound of rhubarb and a pound and a quarter of strawberries. Should be completely overkill.
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Old 06-11-2016, 12:22 AM   #19
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Let me know if you get a vegetal flavor from the 1lb/gal of rhubarb... I found that 5lbs in 5-6 gallon batch left a distinct flavor that needed a few months to age out. But half that amount of rhubarb left me plenty of rhubarb flavor in the final beer but no vegetal flavor.... Even after only a couple weeks of bottle conditioning.


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