Priming with syrup

[Beeblebear]

I got started in brewing because last year I had a bumper crop of rhubarb, and needed something to do with it - Rhubarb wine went very well.

One of the other things I do with it is make a rhubarb syrup, which I add to sparkling water for a rather lovely drink. I was thinking yesterday whether I would be able to use this syrup to prime, and if it would be worthwhile.

It's basically rhubarb heated up with sugar on a 2:1 ratio, then strained to make a sugar/juice syrup mix. So, my questions -

Is there any way I could work out how much I'd need to use, as there are some natural sugars from the juice as well as the sugar I use.

Is it worth it - will the beer retain any of the rhubarb flavour after carbonation has occurred? It is a very strong flavour - a small amount will flavour a pint glass of sparkling water.

 

[Slid]

I did a Rhubarb Saison last year and I used 3 kilos in 25L and there was a noticeable but discreet presence of the Rhubarb in the finished beer. So I doubt you would get either:

• Much sugar from the Rhubarb itself, or
• Much Rhubarb taste from the priming syrup.

 

[Beeblebear]

I did a Rhubarb Saison last year and I sued 3 kilos in 25L and there was a noticeable but discreet presence of the Rhubarb in the finished beer. So I doubt you would get either:

• Much sugar from the Rhubarb itself, or
• Much Rhubarb taste from the priming syrup.

Rhubarb Saison sounds lovely. I see you're in Bolton, let me know if you want any Rhubarb later in the year :)

Thanks for the answer, that's what I thought. I might still try a couple of bottles with it - I do tend to have a lot all through the summer. But won't expect too much.

 

[Hanglow]

I did a rhubarb saison too, it was excellent. I'm not a big fan of rhubarb usually. I roughly chopped it, froze it then added it once it defrosted. Can't for the life of me remember how much though

I'd definitely try the syrup priming , although obviously it would be more effective in pale/less hopped beers. You might just get a note of rhubarb rather than any real flavour

 

[AXW123]

I primed a cider with Rhubarb syrup and you could taste it!

 

[The Baron]

I do a rhubarb IPA which I am about to brew again as it is one of the wifes favourites I do usually add a little lactose to just take the edge off the sharpness but still leave nice and rhubarby and slightly tangy its lush

 

[Beeblebear]

I primed a cider with Rhubarb syrup and you could taste it!

Fantastic. How much syrup did you use?

I do a rhubarb IPA which I am about to brew again as it is one of the wifes favourites I do usually add a little lactose to just take the edge off the sharpness but still leave nice and rhubarby and slightly tangy its lush

That sounds lovely. I'm just getting started with kits at the moment but when I get to the stage I feel ready to have a go at creating recipes I'll have to give something like that a go.

 

[The Baron]

if you want to use rhubarb in a beer I use a commercial can of Rhubarb bought from Booker which I add after day 4 ish and leave for 7 days Ps this beer will never clear, you could add some pectolase if you want which may help with clarity but usually that much fruit/veg will make it cloudy also it will soak up loads of beer and your volume will be down