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Old 01-12-2010, 02:22 AM   #1
babalu87
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Default Honey, I hate like hell to even heat it up.

Planning a small batch of braggot ( my first ) and REALLY dont like the idea of heating the honey up (losing aroma/flavor etc)

What about adding it to the wort during chilling (say around 140 or so )

Better yet, what about adding it to the beer once it starts slowing down?

It will be a 1lb honey to 1lb grain recipe

Thoughts?



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Old 01-12-2010, 03:01 AM   #2
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I would say add it during the chill once you're below 140. Keep a lid on it and you won't lose anything at all.

The whole "no heat method" is really about not boiling as far am I'm concerned. Others may take issue.



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Old 01-12-2010, 11:49 AM   #3
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The only reason to heat honey is to pasteurize it. Pasteurization heat is about 155F so adding it at 140F won't achieve that goal.

Natural honey should be heated with some water on the stove so the insect legs, antennae, oils, dirt, honeycomb, etc. will separate and can be skimmed off the top.

However, I don't heat mead honey at all. I add it to the fermenter with warm (~100F) water to help it mix and that's it. I guess I don't mind a little insect in my mead

Also, the owner of the LHBS has been brewing for 20+ years and we made a mead at a homebrew club meeting, no heating the honey.

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Old 01-12-2010, 11:52 AM   #4
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There probably isnt much in honey that could survive and come back to life quick enough to compete with the yeast being used to ferment the braggot correct?

Certainly not looking to pasteurize but adding at 140 would cool the wort AND get it mixed thoroughly before pitching the yeast.

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Old 01-12-2010, 11:59 AM   #5
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Why not add it at high krausen? What is the OG going to be without the honey?

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Old 01-12-2010, 12:27 PM   #6
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I mix honey & water (or must/wort) a pound or 2 at a time in the blender. No heat, great mixing & super areation. Regards, GF.

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Old 01-13-2010, 02:03 PM   #7
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Quote:
Originally Posted by nealf View Post
Why not add it at high krausen? What is the OG going to be without the honey?
I wonder if there is a fermenter big enough for that
Beer is going to be around 1.060 before the honey

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Originally Posted by gratus fermentatio View Post
I mix honey & water (or must/wort) a pound or 2 at a time in the blender. No heat, great mixing & super areation. Regards, GF.
Good idea, thanks for that.
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Old 01-13-2010, 10:03 PM   #8
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Quote:
Originally Posted by gratus fermentatio View Post
I mix honey & water (or must/wort) a pound or 2 at a time in the blender. No heat, great mixing & super areation. Regards, GF.
Huh. This is a good idea! Outside the box, outside the box, outsi....
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Old 01-13-2010, 10:40 PM   #9
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If you wait for the Wort to cool before pitching you could use a submersion blender. This would be alot easier than a conventional blender.

http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1263425851&sr=8-1

I'm not endorsing that particular blender. I been thinking about getting one for regular cooking but gratus fermentatio's suggestion just sealed the deal I think.

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Old 01-15-2010, 06:49 PM   #10
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I'm pretty sure that immersion blender is the exact one I've used for mixing the must. Essentially, I put the amount of honey needed into the fermentation bucket, add a bit of warm water, and blend. Once it's fully blended, I add water to meet volume, then blend a bit more.



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