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I want to make some ginger beer but because of my ginger allergy I decided to do a ginger beer with rhubarb.
I have informed my self for the last couple of days and I can't find a recipe for it.
1. My first problem is how do I want to add the rhubarb, do I want a more wine type end product so...
Last night I created 4 one gallon brews. Pomegranate Wine, Strawberry Mead, Blackberry Mead, and Rhubarb Wine. I evenly split up the packet of yeast I had that states it could be used to pitch up to 6 gallons. I prepared the yeast in room temperature spring water and pitched the wine...
I am still new to brewing but as an avid cook I cannot stop myself from jumping off the deep end and crafting recipes right from the start. I do have a couple questions sprinkled throughout.
I was inspired by this recipe...
I have a standard kettle-soured berliner recipe I use, but I've found it a bit too sour for my taste in the summer. Coincidentally I happen to have about 5kg/10lbs of rhubarb in my freezer I'd been saving for brewing and thought the two might make a good match. Does anyone have any advice or...
40% Briess White Wheat Malt
50% Briess Pale Ale Malt 2-Row
5% Briess Victory Malt
5% Rice Hulls (although no gravity achieved from hulls)
Mashed @ 154'F for 60 min; raised to 168'f to stop conversion; collected wort in kettle and began boil.
.50 oz Belma @ 60 minutes (17.2 ibu)
.50 oz Belma @...
I am making a wheat ale and plan to add rhubarb and cardamom. Here is my extract recipe:
SG: 1.042-46 FG: 1.012-1.017
6 lbs. Wheat LME
8 oz. Carapils specialty grain
.5 oz Hallertau hops for 60 min.
.5 oz Hallertau hops for 2 min.
White Labs California Ale Yeast WL001