I wonder what the commercial ones look like. Anyone have a commercial fermenter that they can tell me the ratio of diameter to height? Then, I could just scale down accordingly.
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I had a rhubarb blonde at the NHC. He said he used 5 lbs of rhubarb for the last 15 minutes of the boil. It had a distinct rhubarb flavor. At first I thought maybe he should use less next time, but as I drank it the rhubarb wasn't quite as obvious.Interesting. I would have thought that putting it in the secondary would have been better. That's why I was going to split 5 gals. Given that rhubarb is so tart, what was the beer like? I was thinking of the Vienna, Crystal and Pilsner malts to give a level of sweetness that would counteract the tartness a bit.
Does it still work?
If so,why change it?