Help with honey

hoppybrewster · 02-02-2012, 03:03 AM

An I use store-bought honey?

hoppybrewster · 02-02-2012, 03:05 AM

Quote:

Originally Posted by hoppybrewster

An I use store-bought honey?

Can I use store bought honey?

**lowtones84** · 02-02-2012, 03:33 AM

You can, but anything more local that you know is actual honey is always better. Some store bought honey has a bunch of undesirable stuff in it. What are you using it for? If you're putting it in beer, be advised that even if you add it at flameout, fermentation will take nearly all of the honey and flavor aroma away. Some people will say all, but with good honey I've certainly noticed a hint of it.

hoppybrewster · 02-02-2012, 03:43 AM

Quote:

Originally Posted by lowtones84

You can, but anything more local that you know is actual honey is always better. Some store bought honey has a bunch of undesirable stuff in it. What are you using it for? If you're putting it in beer, be advised that even if you add it at flameout, fermentation will take nearly all of the honey and flavor aroma away. Some people will say all, but with good honey I've certainly noticed a hint of it.

There's couple of local guys around here that have excellent honey, tastes way different from the store. I'm working up a beer recipe now and wanted to use a local honey. Should it just replace the same amount of malt?

**lowtones84** · 02-03-2012, 02:20 PM

What do you mean by replace the same amount of malt? I wouldn't use more than around a pound or so in a 5 gallon batch, and you can either replace some of the malt with it or just add it on. If you really want a strong honey flavor, honey malt can be good. Some people will also just warm the honey a bit and add it to the fermenting vessel to keep some of the aromatics. You might want to do a search on the forum. I have some experience with honey, but not only in a few recipes.

jzech79 · 02-03-2012, 09:10 PM

I've made 2 batches with honey. The first batch I added it at 30min into the boil. Really had no honey flavor. The last batch I added it at the end of the boil right after flame out. I've noticed the flavor a little bit more. Both time I've used 6lbs of extract and 2lbs of store bought clover honey. I think they both have tasted good but I'm also not the most persnickety beer drinker either.

solo103 · 02-03-2012, 09:46 PM

I use 2 lb of honey in a Belgian wit beer that I do. I add it at the beginning of boil. Local honey usually wild flower. I can taste it in the end product for sure. It's not over powering though but I can taste it. If you want a more pronounced flavor ten you can add it to secondary fermentation. I don't like a over powering honey taste so I add it in the boil

**NordeastBrewer77** · 02-03-2012, 09:49 PM

if you want honey flavor, use honey malt. actually honey will just serve to dry out a beer and raise the ABV a bit. you won't get any real honey flavor from adding it to the boil or to hot wort at flameout. adding it to the fermented toward the end of fermentation may help a bit, but the honey will still ferment out.

hoppybrewster · 02-03-2012, 09:50 PM

Quote:

Originally Posted by solo103

I use 2 lb of honey in a Belgian wit beer that I do. I add it at the beginning of boil. Local honey usually wild flower. I can taste it in the end product for sure. It's not over powering though but I can taste it. If you want a more pronounced flavor ten you can add it to secondary fermentation. I don't like a over powering honey taste so I add it in the boil

Should I add more yeast than the usual one packet ?

solo103 · 02-03-2012, 10:07 PM

What type of yeast are you using. I used white labs Belgian wit and one tab of white labs servomyces (yeast nutrient) for five gallons. I'm about to order a stir plate so I can start making starters but . My o.g. was like 1.068 and with just the yeast and nutrient it should get down to f.g. 1.020 wich would be like around 6.5% . If your starting gravity is any higher I would make a starter.