Kelpdog
Well-Known Member
So as the subject title indicates, I brewed a rhubarb Witbier recently. It is super complex with a bit of a sour note at the end, but also has a tiny bit of a skunky smell. I didn't even notice it at first but once SWMBO pointed it out It was all I could focus on. This beer, like all of mine, was fermented in a dark corner with a towel wrapped round the carbon and was ultimately bottled in brown bottles. Is it possible to get light shocked beer without light?
Recipe: http://hopville.com/recipe/1083908/witbier-recipes/rhubarb-wit
I did do the adjunct mash, tho it didn't go very smoothly.
Doug
Recipe: http://hopville.com/recipe/1083908/witbier-recipes/rhubarb-wit
I did do the adjunct mash, tho it didn't go very smoothly.
Doug