ericbw
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I started this brew about 3 weeks ago, and last night I added the rhubarb. It immediately sank to the bottom, but was floating by morning. So far, no additional fermentation. I am hoping that it doesn't just add a vegetal flavor to the beer.
5 lbs pilsner malt
1.25 lbs wheat malt
.5 lbs sugar
.75 oz Willamette @ 60 minutes
.5 oz US Saaz @ 30 minutes
I have a yeast that was harvested from a bottle of Ommegang a few years ago, and I use it for my Belgian style beers (saison and patersbier).
I fermented high (80 degrees) for a couple of weeks, and it went quiet, then kicked back up again for a few days. I've only ever had that happen with S-33 before, and I am thinking I might need to culture up a new batch of this yeast. Maybe the mutations have caught up after several generations.
It's now starting to clear, so I dropped the temp to 62 and added 2 lbs of rhubarb (picked from the neighborhood garden, chopped it up, blanched it, then refrigerator overnight).
The plan is to let it sit for a week (assuming no additional fermentation from the fruit) and then keg it. I wanted to have it ready for July 4th, but that's a little bit of a rush.
I'm hoping for a yeasty saison with a hint of rhubarb. Could be totally gross - we'll find out.
Anyone else have any experience with adding rhubarb to secondary? (And note that I don't really move it to secondary, just add it to the primary fermenter.)
5 lbs pilsner malt
1.25 lbs wheat malt
.5 lbs sugar
.75 oz Willamette @ 60 minutes
.5 oz US Saaz @ 30 minutes
I have a yeast that was harvested from a bottle of Ommegang a few years ago, and I use it for my Belgian style beers (saison and patersbier).
I fermented high (80 degrees) for a couple of weeks, and it went quiet, then kicked back up again for a few days. I've only ever had that happen with S-33 before, and I am thinking I might need to culture up a new batch of this yeast. Maybe the mutations have caught up after several generations.
It's now starting to clear, so I dropped the temp to 62 and added 2 lbs of rhubarb (picked from the neighborhood garden, chopped it up, blanched it, then refrigerator overnight).
The plan is to let it sit for a week (assuming no additional fermentation from the fruit) and then keg it. I wanted to have it ready for July 4th, but that's a little bit of a rush.
I'm hoping for a yeasty saison with a hint of rhubarb. Could be totally gross - we'll find out.
Anyone else have any experience with adding rhubarb to secondary? (And note that I don't really move it to secondary, just add it to the primary fermenter.)