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**Cape Brewing** · 11-20-2012, 06:26 PM

I wouldn't add it at the end of fermentation... it'll just ferment again.

Add it either at flameout in the boil or not-to-long afterwards.

**the_bird** · 11-20-2012, 06:36 PM

Quote:

Originally Posted by Cape Brewing

I wouldn't add it at the end of fermentation... it'll just ferment again.

Add it either at flameout in the boil or not-to-long afterwards.

It's going to ferment, regardlessless of whether he adds it at the end of the boil, during whirlpool, in primary, or in secondary. It's GOING to ferment. But, if he adds it after the primary fermentation is done, he'll stand a better chance of retaining some of the flavor and aromatics, they won't either be destroyed by the heat or blown out in primary.

TheDudeLebowski · 11-20-2012, 06:55 PM

Yea. That's what I was thinking along with the arguments about dry hopping and the fermentation pushing the aromatics out. I don't even know if that's true. It will ferment out. I just want to try to keep the aromatics. What little I've read about mead there's discussion of not going above a certain temperature (I think like 170). There's a mead argument some people have that you will loose the flavor and aroma of the honey. So maybe I start off with a 5 gallon of the normal doppelbock and just when it gets to 90% fermented I transfer and top off to a six gallon carboy with a honey mixture cooled from 170 down to fermentation temp.

PS - Sorry if this is interrupting Angela's Ashes searching for relatives on the sexual predator's database.

**Cape Brewing** · 11-20-2012, 07:22 PM

Quote:

Originally Posted by the_bird

It's going to ferment, regardlessless of whether he adds it at the end of the boil, during whirlpool, in primary, or in secondary. It's GOING to ferment. .

Oh wow... really???

Soooo... What you're saying is... if you add sugars to something that has yeast in it... it'll ferment???

Hmmm... I should read up on that.

Thanks Bird.

**the_bird** · 11-20-2012, 07:25 PM

So, what genius advice were you providing here, nimrod?

Quote:

Originally Posted by Cape

I wouldn't add it at the end of fermentation... it'll just ferment again.

TheDudeLebowski · 11-20-2012, 07:27 PM

It's Bird's way of taking a tried-and-true recipe and putting his spin on it

**AZ_IPA** · 11-20-2012, 07:27 PM

Any epic EAC food being made (or accidently deep fried) in Masshole land for Thanksgiving?

Bird is going in the brine tonight and in the WSM on Thurday...

**the_bird** · 11-20-2012, 07:30 PM

Still haven't decided if the turkey's going on the grill (with some applewood chips) or just in the oven. The weather looks good, so I'll probably put it on the grill. Going in the brine tomorrow, stealing Alton Brown's brine recipe. Nothing particularly epic here, though, mostly going traditional.

**AZ_IPA** · 11-20-2012, 07:30 PM

Quote:

Originally Posted by the_bird

But, if he adds it after the primary fermentation is done, he'll stand a better chance of retaining some of the flavor and aromatics, they won't either be destroyed by the heat or blown out in primary.

Not to mention decreasing infection risk.

Cold mixing a must for mead is one thing, but adding honey to cool, nutrient rich wort is a little riskier than adding it later after fermentation is pretty much, or is, done and you've alcohol content and pH in your favor.

TheDudeLebowski · 11-20-2012, 07:38 PM

Ah. Thanks AZ. I'm no mead expert but how much aroma does honey add to a mead? I'm hoping to stay with the lower noble hops to maybe get a hint of the honey. There was wildflower and just plain raw honey. Haven't opened the small jar to see if I can detect any aroma.