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Old 07-11-2013, 04:58 PM   #11
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I always add honey, heated in some water to 180 for 15 mins to pasteurize, after fermentation has slowed. Fermentation will kickstart again for some time. Make sure to let it finish.

Highly recommend this.
Pasteurization is a completely unnecessary step. Add the honey and be done with it.

Just be aware that honey tends to ferment really well and will not contribute much (if anything) to the final brew unless you use a LOT of it. Far better, IME, to use honey malt in the recipe.
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Old 07-11-2013, 06:51 PM   #12
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Unnecessary, until you get some sort of infection. 15 minutes of insurance is a no brainer to me.

To each his own.

I agree honey malt adds more of a honey flavor.

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Old 07-11-2013, 07:09 PM   #13
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Unnecessary, until you get some sort of infection. 15 minutes of insurance is a no brainer to me.

To each his own.

I agree honey malt adds more of a honey flavor.
Never mind that nothing harmful can grow in honey. It's also been used as an antibiotic in wounds/cuts for thousands of years. Jars of honey were found in tombs, that was still 100% usable/good. The modern neurosis over sterilizing things is almost funny. Except when you heat the honey up to 180 for 15 minutes, and blow away a LOT of the more delicate flavors and aromas.

For the record, I've mixed up batches of mead, keeping them under 110F during that step, and has ZERO issues.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 07-12-2013, 12:23 AM   #14
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You win.

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Old 07-12-2013, 01:51 PM   #15
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While I agree with Golddiggie for the most part, honey is an antiseptic, not an antibiotic. Minor quibble, I know, but I don't want anyone thinking that it kills bacteria, it just prevents bacteria from growing.

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