Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Will yeast eat honey?
Reply
 
LinkBack Thread Tools
Old 02-14-2013, 02:45 AM   #1
SteveHeff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Cherry Hill, New Jersey
Posts: 455
Liked 31 Times on 29 Posts
Likes Given: 252

Default Will yeast eat honey?

Is honey a convertible sugar? Or does it act like lactose where the yeast won't consume it?

__________________
SteveHeff is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:49 AM   #2
TahoeRy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: South Lake Tahoe, California
Posts: 305
Liked 43 Times on 35 Posts
Likes Given: 2

Default

I'm going on a limb here, I want to say that yes, its fermentable. I am not 100% but I to the best of my knowledge it is. I hope somebody else can clarify for you.

__________________
TahoeRy is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:49 AM   #3
HeadyKilowatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Glendie (outside Fredericksburg), VA
Posts: 253
Liked 40 Times on 32 Posts
Likes Given: 33

Default

Yes, yeast will eat honey. That's where mead comes from!

__________________
You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. -Frank Zappa
HeadyKilowatt is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:55 AM   #4
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 83 Times on 42 Posts
Likes Given: 27

Default

They'll eat it until they die from it.

Some carbonation calculators will rate it in mid 80% range for fermentability, but I've experienced much higher in my applications.

__________________
Bierliebhaber is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:26 PM   #5
nachotime
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 27
Liked 6 Times on 4 Posts
Likes Given: 2

Default

yeast will eat the hell out of honey. i've gotten some champagne yeasts to fully attenuate an OG of 1.080 and above down to .996

__________________

"Everyone's gotta believe in something... I believe I'll have another beer." - W.C. Fields

nachotime is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:29 PM   #6
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,065
Liked 653 Times on 486 Posts
Likes Given: 254

Default

honey is something like 99% fermentable. it leaves very little behind, including flavor. adding honey, especially in the boil, results in virtually no discernible flavor contributions - it simply dries the beer out and adds alcohol.

if you want to get honey flavor in your beer add it after fermentation is done, use it as a priming sugar. or use honey malt.

__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: wet-hopped harvest ale x 2, sour cherry mead, imperial chocolate stout and its not-so-small second runnings beer
Aging: oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 02:42 PM   #7
ACbrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Fredericksburg, VA
Posts: 1,535
Liked 94 Times on 85 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Bierliebhaber View Post
They'll eat it until they die from it.

Some carbonation calculators will rate it in mid 80% range for fermentability, but I've experienced much higher in my applications.
Quote:
Originally Posted by sweetcell View Post
honey is something like 99% fermentable. it leaves very little behind, including flavor. adding honey, especially in the boil, results in virtually no discernible flavor contributions - it simply dries the beer out and adds alcohol.
You both are correct depending on what you mean by % fermentable

Thus sugars in honey are 100% fermentable (glucose and fructose). Honey itself is rated around 75% to 80% sugar most of the rest being water with trace other chemicals that create the flavor. In terms of points of sugar, it adds about 35 to 38 points per pound gallon depending on the amount of residual water and the chart you are looking at. LME is typically listed about 37 points and DME at 42 with sugar being 45. iirc
__________________
ACbrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 04:49 PM   #8
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,380
Liked 241 Times on 172 Posts
Likes Given: 640

Default

Honey will ferment out 85-90% These are the numbers you should use. Its pretty well understood if you go look around for some source.

__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 04:59 PM   #9
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 83 Times on 42 Posts
Likes Given: 27

Default

Quote:
Originally Posted by Calichusetts View Post
Honey will ferment out 85-90% These are the numbers you should use. Its pretty well understood if you go look around for some source.
If you use it for carbonating, though, I would go very conservative. In the 90-95% range. When I used to bottle, I followed the ratio for 85% and the batch was badly overcarbed. Still had slightly higher carbonation than expected with calculating for 90%.
__________________
Bierliebhaber is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2013, 05:02 PM   #10
bierandbikes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stewart's Run Farm, near Fredericksburg, VA
Posts: 182
Liked 14 Times on 13 Posts
Likes Given: 2

Default

I used honey for the first time on my last batch. I added to my BK at flameout in hopes of retaining some of the flavor/aroma. I have seen several references to when to add honey so I figured I would start here. I could taste it in the pre-fermented wort. It is in the fermenter now and won't be bottled for another 4 weeks. I used a local wildflower honey that should have stronger flavors, but won't add any "sweetness" to the beer. I'll post after I bottle and condition a bit with the results. The next experiment will either be adding to secondary or at bottling.

If anybody has an opinion on leaving this brew in the primary for 5 weeks, let me know. I just had hernia repair surgery yesterday, so it gives me a good reason not to haul six gallons of beer, in a glass carboy, up a set of narrow stairs to bottle it for another 4 weeks. The beer is a milk stout, with the honey addition. I'll be working through my Imperial IPA to dull the pain until then.

__________________

Brew Pedaler Aleworks

bierandbikes is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
the honey or the yeast EndlessPurple Mead Forum 4 01-18-2013 03:38 PM
honey water & yeast daveh12 Mead Forum 5 06-23-2012 03:33 AM
Dark Honey or Light Honey for More Honey Flavor? NigeltheBold Recipes/Ingredients 17 11-01-2011 12:32 PM
Honey Yeast Starter? pickledherring Fermentation & Yeast 10 01-03-2010 09:14 PM
Honey Weizen - which yeast? alexavery Beginners Beer Brewing Forum 3 05-18-2009 02:43 PM