BonzoAPD

Recipes 

I was reading the reviews of the Whitehouse Honey Porter on the Northern Brewer site and someone said it is comparable to Samuel Adams Holiday Porter. Can someone confirm or deny this?

CGVT

Recipes 

I liked this so much the first time I brewed it that I am brewing 5 more gallons this morning... (Honey Ale)

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"Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain--Quaintest thoughts--queerest fancies come to life and fade away; Who cares how time advances? I am drinking ale today"-Edgar Alan Poe

My Keezer build: http://www.homebrewtalk.com/f51/keezer-i-guess-its-my-turn-340755/

timcadieux

Recipes 

I LOL'd !

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Fermenting - Honey Lager (2), Frank's MadTom IPA Clone

Bottled - Centennial Blonde, Belgian Ale, IPA, Graff, Honey Lager

Aging - Apfelwein w/T-58, Apfelwein w/Nottingham

timcadieux

Recipes 

So I'm looking at a copy of the Honey Ale recipe (thx BorealBrewer). I've read through all the 80 or so pages of this forum so far and there seems to be some discussion on whether the 1lb of Honey @5min is enough to get the honey taste to come through?
Some say to add to secondary, some say its fine.

Any comments?

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Fermenting - Honey Lager (2), Frank's MadTom IPA Clone

Bottled - Centennial Blonde, Belgian Ale, IPA, Graff, Honey Lager

Aging - Apfelwein w/T-58, Apfelwein w/Nottingham

chicken

Recipes 

I added the honey at flameout instead of boiling it, and I'm happy with how the honey flavor came through.

TopherM

Recipes 

It is difficult to dissolve honey in secondary. Even if you boil it first, by the time you cool it down, you'll end up with coagulated honey in your trub.

I also always add honey at flameout, but lately just skip the honey and go with honey malt, it's much more consistent.

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - Honey Mango APA
Primary #3 - Centennial Blonde
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Tangelo Saison
Bottled - All That Razz (Raspberry Weiss), Coco Cheerio Wheat

bleme

Recipes 

As far as I am concerned, honey should only be added to primary, after most of the fermentation is complete.

First, boiling and fermentation push off a lot of the volatile aromas. Also, when the honey ferments it will create more trub. Why would you want to fill your secondary with that? Don't worry about mixing it. That's what yeast are for.

As long as it hasn't been contaminated, honey is naturally sterile and anti-bacterial. Honey has been found in ancient Egyptian tombs and it is still good. Honey is also being used to treat wounds as it keeps bugs out but provides nutrients that speed the skin in healing itself.

CGVT

Recipes 

I put the honey in at 5 minutes.

It leaves a hint of honey flavor and the perception of sweetness.

I thought it was good that way. I would not want anymore honey flavor than I got by doing it that way. I did not secondary, BTW.

__________________
"Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain--Quaintest thoughts--queerest fancies come to life and fade away; Who cares how time advances? I am drinking ale today"-Edgar Alan Poe

My Keezer build: http://www.homebrewtalk.com/f51/keezer-i-guess-its-my-turn-340755/

timcadieux

Recipes 

Damn, 3 answers, 3 completely different answers!! LOL!

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Fermenting - Honey Lager (2), Frank's MadTom IPA Clone

Bottled - Centennial Blonde, Belgian Ale, IPA, Graff, Honey Lager

Aging - Apfelwein w/T-58, Apfelwein w/Nottingham

rifraf

Recipes 

You'll find that happens with a lot of brewing related questions!

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You have to grow old, you don't have to grow up.