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Old 10-24-2010, 08:52 PM   #1
Brasco20
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Default Added A Lot Of Honey

I brewed a honey nut brown last night from midwest. The kit came with 2 lbs of honey and i added 5 lbs on top of it. The OG was 1.092. Is this beer going to have to sit for a couple of months, or will 4 weeks primary do the job?

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Old 10-24-2010, 08:58 PM   #2
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sounds like you need a high alcohol tolerable yeast.. something like Safale S-33.

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Old 10-24-2010, 09:09 PM   #3
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The yeast i used was Wyeast british ale 1098, and i made a starter. Is this going to work?

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Old 10-24-2010, 09:13 PM   #4
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sounds like, as far as I know, it can tolerate up to 10% ABV.

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Old 10-24-2010, 09:24 PM   #5
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I have to ask, why? Non-malt fermentables should usually be no more than 25% of the total, and I understand that excessive honey (more than two pounds per 5 gallon batch) can impart a saccharine finish that can really take away from the malty characteristics of beer. I am still fairly new to this myself, so others, please jump in here if I am way off base with this.

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Old 10-24-2010, 09:49 PM   #6
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No real reason, just went for it.

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Old 10-24-2010, 10:00 PM   #7
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Sounds like a braggot -- a beer mead hybrid. I made a dry mead on Thurs with 12.5 lbs honey for 5 gallons, and the OG was 1.096, so you're in the right ballpark. I haven't tried a braggot yet, but for Honey Porter, the honey completely ferments out, giving a rather dry beer, assuming you have a yeast that can handle that OG (not saccharine at all -- perhaps you're thinking of cane sugar and cider flavors?). My hydrometer says you're at ~13% potential alcohol, so the British Ale yeast might poop out leaving you with some residual sugar. You might want to add a bit of dry yeast if you really want it dry -- either a champagne yeast or at least some S-04 (the British Ale Yeast, but I don't see its alcohol tolerance listed on Fermentis site). If you're going to keg it, it may taste just fine off-dry. In fact, I think it sounds tasty!

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Old 10-24-2010, 10:04 PM   #8
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thats gonna be a pretty thin beer when its done. That much honey will definitely cut down on the body.

One thing you may consider doing is letting it ferment for 2 weeks, then pitch in a high gravity yeast like White Labs WLP 099 as it can tolerate up to 25% alcohol.

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Old 10-24-2010, 10:45 PM   #9
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Quote:
Originally Posted by 92greenyj View Post
One thing you may consider doing is letting it ferment for 2 weeks, then pitch in a high gravity yeast like White Labs WLP 099 as it can tolerate up to 25% alcohol.
Some dry champagne yeast would probably do the trick too. That would be cheaper.
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Old 10-24-2010, 11:42 PM   #10
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you might want to pitch some yeast nutrients and energizer in there as well, as honey has almost none.

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