Originally Posted by commonsenseman
Honey is basically 100% fermentable,
I'd really like to know where people are getting that info. Mostly because it's false. Honey is about 80% fermentable sugars and 20% impurities (which give it flavor). IF honey was 100% fermentable, it would be a 1:1 ratio with cane sugar for priming. This is NOT the case at all. Depending on the extract you use, honey could be as, more, or less fermentable.
IMO If a recipie calls for a pound of honey, there's a good reason for it. Especially if it also calls out a type of honey.
I would add the honey during cool-down, once the wort is below 110F (80-100F is a good range).