Marmike600
Well-Known Member
Have been working on a Strawberry/Rhubarb ale. I used quite a bit of biscuit malt and the Australian Ale yeast to accentuate the breadyness of the malt to get a pie crust type flavor. I started with a basic british pale ale recipe and then added here and there to get my desired effect. Let it bubble for a week and then added 8lbs of strawberries and 4 qts of rhubarb on saturday.
Had to transfer half of the pale ale into another 5 gallon better bottle so that I would have room for 4lbs strawberries and 2 qts rhubarb in each. My only worry is that the rhubarb was homecanned. I harvested it and needed to preserve it till I was ready to use it and didn’t know if I could freeze it or not and it tastes just a little bit stewed. That taste is not a problem in and of itself because it melds well with the strawberries but I am worried about the bitter to sweet ratio as I was betting on the bittering of the rhubarb. I have seen frozen rhubarb in the store after having canned my own so I may pick up a couple of bags of that and add them to the fermentors.
Thoughts?
Had to transfer half of the pale ale into another 5 gallon better bottle so that I would have room for 4lbs strawberries and 2 qts rhubarb in each. My only worry is that the rhubarb was homecanned. I harvested it and needed to preserve it till I was ready to use it and didn’t know if I could freeze it or not and it tastes just a little bit stewed. That taste is not a problem in and of itself because it melds well with the strawberries but I am worried about the bitter to sweet ratio as I was betting on the bittering of the rhubarb. I have seen frozen rhubarb in the store after having canned my own so I may pick up a couple of bags of that and add them to the fermentors.
Thoughts?