Rhubarb

Discussion in 'Homebrewing' started by iBeer16, Jun 24, 2015.

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  1. iBeer16

    iBeer16 Initiate (0) Nov 6, 2011 New York

    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!
     
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