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Old 05-24-2010, 11:42 AM   #1
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Default Honey Wheat: Strong Honey Flavor

I brewed a honey wheat last night and used 2.5 lbs of honey in a 6 gallon batch. I tasted my gravity sample (1.062) and the honey taste was overwhelming. I assume this will mellow over time, right? Anyone else have this problem?

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Old 05-24-2010, 12:07 PM   #2
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Most of what you recognize as honey flavor will ferment away. It will end up a lot more subtle.

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Old 05-24-2010, 12:15 PM   #3
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Unless you used Honey Malt in that brew all that honey is going to act pretty much like white sugar in that beer. It'll ferment almost completely out.

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Old 05-24-2010, 12:22 PM   #4
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Oh, wonderful. I know the honey is nearly 100 percent fermentable, but I wasn't sure if that strong flavor was going to stick around.

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Old 05-24-2010, 09:20 PM   #5
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I think you'll be fine. I recently brewed an American Honey Brown Ale and used 3 lbs in 5.5 gallons batch. You taste the honey, but it's perfect and not overwhelming at all.

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Old 05-25-2010, 01:45 AM   #6
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The honey takes a while longer to ferment as well, so make sure you're taking hydrometer readings. I read somewhere that if you'll taste it every so often until you get the taste/FG you want, then you can cold crash and it'll stay close to that flavor. I didn't do that and the flavor changed significantly while in the keg.

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Old 05-25-2010, 11:52 AM   #7
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Quote:
Originally Posted by Boomer View Post
The honey takes a while longer to ferment as well, so make sure you're taking hydrometer readings. I read somewhere that if you'll taste it every so often until you get the taste/FG you want, then you can cold crash and it'll stay close to that flavor. I didn't do that and the flavor changed significantly while in the keg.
This is good to know. How long do you think fermentation would take in my case, in a 6 gal batch, 6.6# LME, 2.5# honey (1.062)? It's been fermenting aggressively the past 24 hours or so.

I don't really have the space to cold crash the entire batch. I do bottles.
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Old 05-25-2010, 12:11 PM   #8
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Quote:
Originally Posted by wyzazz View Post
Unless you used Honey Malt in that brew all that honey is going to act pretty much like white sugar in that beer. It'll ferment almost completely out.
True that. I've used 4lbs of honey in a porter one time (the most I've ever used) and you don't taste it. It tends to dry beers out, not flavor them.
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Old 05-25-2010, 12:16 PM   #9
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Quote:
Originally Posted by Superkabuto View Post
This is good to know. How long do you think fermentation would take in my case, in a 6 gal batch, 6.6# LME, 2.5# honey (1.062)? It's been fermenting aggressively the past 24 hours or so.

I don't really have the space to cold crash the entire batch. I do bottles.
If you bottle then you can't really "save" the honey flavor and sweetness, when you bottle and warm to carbing temps you'll start re-fermenting the honey and eventually have bottle bombs.

I'm not a big fan of honey in beer, table sugar is cheaper and yields almost the same result in a beer. Now a mead or braggot on the other hand is something different entirely!
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 05-25-2010, 12:40 PM   #10
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Are bottle bombs still a threat if my carbing and fermenting temps are the same? I keep all my beer - bottled and fermenting - in the same place.

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