A search showed that this has been talked about before so perhaps someone can link me to the appropriate thread.
I have a surplus of this right now, just wondering about a rhubarb wheat beer for summer. Anyone tried using it? How much in 5 gals to give a presence? Would a wheat be the right choice? What yeast? I’m going to harvest and freeze it because we are having a postal strike and I don’t want to order yeast until thats over but I would think it wouldn’t matter and may help release the flavour if I do this. Add to primary or secondary? Dumb idea - don’t bother?
Thinking 45/45/10 wheat/pilsner/crystal 45 malt with a touch of cascade hops but not much. Crystal for a bit of sweetness to balance the tartness. Would Vienna be a better choice than Pilsner for this reason?
Please advise.
Thanks.