looking to make a white IPA with rhubarb, but haven't used it before. I've been reading mixed opinions on when and how the best time to add is. Some put at the end of the boil and some add in secondary. Some chop up the rhubarb and some purée. Does anyone have any experience with this that could help me out. From what I've read I'm planning on using 1lb/ gal, does this seem right? Thanks in advance, cheers!
