Rhubarb Sour Beer

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Just realised my previous comment wasn't very clear. The Mangrove Jack's kit is already soured so won't need lactic acid. An alternative is to buy a non-soured kit & use lactic acid to sour it to taste (a rough idea would be around 20ml in 20 odd litres). I'm sure you probably worked out what I meant but didn't want you ruining a perfectly good beer on my account!

I thought about cooking it but really want to keep the zingy tartness that fresh rhubarb has. I'll let you know what I end up doing.
Please do... I just wasn't sure if a sour beer plus tart rhubarb would be too much and implode my face lol.
 
Please do... I just wasn't sure if a sour beer plus tart rhubarb would be too much and implode my face lol.
Ok, latest update. I defrosted 2.5kg of rhubarb yesterday & then mixed in a 1/4 crushed Campden tablet & left overnight.

This evening I then sprayed the mixture with Starsan just for piece of mind. I really don't want anything ruining this one as the base beer tastes great from the fermenter already!

Boiled my nylon bag, cooled in Starsan & then loaded it with the rhubarb & 100g of Sorachi Ace hops as per Steve's recipe. Popped it in & hoping for the best!

I've probably gone a bit overboard with sanitising the fruit but hey ho, better safe than sorry. The sulfur from the Campden should be minimal / blow off from the secondary fermentation which was my only worry.
 
Took the rhubarb & Sorachi Ace dry hop out after 4 days. I had a taste & was happy with the level of sour & the rhubarb had definitely contributed so didn't want it going any further.

The airlock had kicked off again so bumped the temperature up to 22C to hopefully get it to fully attenuate by mid week so I can bottle.

It tastes great already & the rhubarb flavour is really prominent with a lemony taste from the hops as well. High hopes for this once it's carbonated & chilled!
 

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