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Old 03-26-2012, 11:32 PM   #1
Newrebrewer
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Default Adding honey during fermentation

Forgot to add my honey during the boil, can I just add it to the fermentor a day later?



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Old 03-27-2012, 01:12 AM   #2
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Yeah, there is a greater chance of infection because you aren't adding it to the hot wort in your boil but its not very likely. I've added honey to active fermentation plenty of times and never had any problems.



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Old 03-27-2012, 01:24 AM   #3
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I actually posted about honey earlier today and have been reading up on it quite a bit lately.

From what I've read, you should pasteurize the honey if your adding it into the fermentor so that you don't get any bacteria or anything that can impart off flavors.

I used honey malt instead of using honey. It is much easier, gives a nice honey flavor and there is no risk of unwanted flavors

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Old 03-27-2012, 12:49 PM   #4
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Just mu $.02 - I have added honey to my fermentor several times with absolutely no infections. Honey is naturally resistant to bacteria. Add after high krausen.

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Old 03-27-2012, 01:09 PM   #5
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Quote:
Originally Posted by IIWolfpakII View Post
I actually posted about honey earlier today and have been reading up on it quite a bit lately.

From what I've read, you should pasteurize the honey if your adding it into the fermentor so that you don't get any bacteria or anything that can impart off flavors.

I used honey malt instead of using honey. It is much easier, gives a nice honey flavor and there is no risk of unwanted flavors
Actually zero need to pasteurize the honey before adding it. I just warm it slightly in a hot tap water bath just to get it to flow better. The paranoia about pasteurizing honey is completely misplaced.
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Old 03-27-2012, 01:26 PM   #6
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Is there no need to pasteurize the honey just because commercial honey is already pasteurized or just because the anti-bacteria properties of honey? Are there any difficulties due to possible wild yeast present in honey?

I'm definitely not trying to disagree at all; I'm just trying to figure this out as well. I've used honey only a few times, but was reading up on it lately because I was thinking of using it in the recipe I brewed last night. Ended up using honey malt instead...

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Old 03-27-2012, 01:32 PM   #7
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I have used honey in my favorite recipie twice now. Added to the boil. Got little to no honey flavor. I'm thinking next time priming with honey to see what it gets me.

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Old 03-27-2012, 01:45 PM   #8
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I don't know the how & why honey is safe to add without pasteurization, but I do know that it is. Many (most) mead-makers mix up meads with no heat whatsoever, I've done it many a time, with no infections.

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Old 03-27-2012, 02:20 PM   #9
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Honey is very fermentable which is why after fermentation little honey flavor is left.

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Old 03-27-2012, 02:33 PM   #10
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Honey, by its very nature (<15% water) is very hostile to nasties. The best honey has nothing more than a slight filtering to get the bee parts removed. Its also not heated above about 100-110f during processing.

Honey as excellent antibiotic properties. In ancient times it was used to dress wounds to prevent infection. It alao has the ability to remove infections (I've used it to do this with excellent results).



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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


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