Ladies and Gents,
We brewed a honey porter 3 weeks ago. It was a 10 gallon batch. OG was 1.074. We added in 2# of honey at flameout. After two weeks on the yeast, we threw in another pound of honey. From what I have read, our gravity readings won't be accurate. or we won't be able to figure out ABV since we added in additional honey. I took a reading with the refractometer last night (we don't have a hydrometer right now...long story of theft of brewing equipment in China...) and with the conversion calculation done, we are sitting at 1.024.
Tasting the beer last night, it was really nice, but you can tell there is a lot of alcohol in it. It isn't hot (we fermented at 18c/64.5f ambient) but it is strong. I plan on leaving it on the yeast for another month or so in order for it to mellow a bit more. Question is, would dry hopping with willamette help to mellow the flavor a bit more? I woud dry hop in three weeks or so, and them them hang out for 7 to 10 days before kegging.