* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
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The gravity at rack was 1.010 (confirm with Ryan). When we added the rhubarb fluid it lent a pinkish hue. Volume at rack was 5 gallons, and we each got to have a few ounces of the un-flavored warm wheat ale. Can't wait to taste it when it's flavored all the way and the secondary ferment is done.
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The gravity at rack was 1.010. When we added the rhubarb fluid it lent a pinkish hue. Volume at rack was 5 gallons, and we each got to have a few ounces of the un-flavored warm wheat ale. Can't wait to taste it when it's flavored all the way and the secondary ferment is done.
===Tasting at Rack===
===Tasting at Rack===
Line 107:
Line 107:
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
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==Photos==
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* vegetables and herbs pre-boil: http://cons.truct.org/album/beerchurch/2013-02-02_0002
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* just about ready to be kegged, in secondary (back right): http://cons.truct.org/album/beerchurch/2013-02-10_0002