Freeze the rhubarb for 3 or 4 days and add it to the beer for a week in the secondary fermenter.
Helps to break up the cell structure, improving flavour extraction.why freeze, does it make a difference to fresh?
A pectin destroying enzyme should be widely available - winemakers use it frequently. I have added blackberries to even pale beers and he enzyme makes a big difference.I had a Red Ale which I had brewed for a competition and added fruits of the forest berries which had been in the freezer then thawed and added to secondary but it came out really start and took six months before it was drinkable.
Next time I shall puree them and add either at flameout or primary though it probably shall have a pectin haze but should be a little sweeter and not to tart.
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A pectin destroying enzyme should be widely available - winemakers use it frequently. I have added blackberries to even pale beers and he enzyme makes a big difference.
Funny you mention that as I actually have some but never thought of using it.You can get this enzyme - Pectolase, from Wilko, for £1 a tub.
Shall be adding it next time around [emoji106]A pectin destroying enzyme should be widely available - winemakers use it frequently. I have added blackberries to even pale beers and he enzyme makes a big difference.
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