Brasco20

Recipes 

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?

Andy_LV

Recipes 

sounds like you need a high alcohol tolerable yeast.. something like Safale S-33.

Brasco20

Recipes 

The yeast i used was Wyeast british ale 1098, and i made a starter. Is this going to work?

Andy_LV

Recipes 

sounds like, as far as I know, it can tolerate up to 10% ABV.

TheWeeb

Recipes 

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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Brasco20

Recipes 

No real reason, just went for it.

Goblet

Recipes 

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!

92greenyj

Recipes 

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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On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

mc_eric

Recipes 

Some dry champagne yeast would probably do the trick too. That would be cheaper.

pimento

Recipes 

you might want to pitch some yeast nutrients and energizer in there as well, as honey has almost none.