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