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Old 07-11-2014, 08:13 PM   #61
rodwha
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Are you dropping the honey jars into the fermentor?

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Old 07-11-2014, 10:25 PM   #62
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Are you dropping the honey jars into the fermentor?

No I smash them up first. And dump it all in there.
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Old 07-11-2014, 10:35 PM   #63
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I pour it in the bottom. And fill with chilled wort. And let it mix during fermentation. No excessive heating. I imagine it's been uv sanitized or something. It ends up dry and super clean and clear. With a slight essence of clover honey on the bubbles. With great head retention for an ipa. And great mouthfeel. I don't get these qualities like this when I cook the honey. I've tried doing it as an extract and at 15 minutes and at flameout in other trials, but straight to wort is my favorite. With this particular beer anyway. It's also triple dry hopped along the way with around 2 oz each time. It's got lots if places to get infected along the way, but it just doesn't for some reason. Any other beer I make I try to get at minimum 3-5 minutes of heat or more. But honestly I've never had any of my honey beers turn (knock on wood). And I only make that particular ipa in the summertime, because it's the only time I can find that specific honey on the shelves. Which reminds me…

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Old 07-13-2014, 07:33 PM   #64
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That is a great idea. If it was UV Pasteurized there would be no reason to heat it... I thought that was only a necessity for true "raw" honey.

The honey I had was from Midwest Brewing, so heat was probably unnecessary. I guess it was a good learning experience.

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Old 07-13-2014, 07:43 PM   #65
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No I only had to heat it up to get it out the jar.

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Old 07-13-2014, 07:44 PM   #66
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Rodwha- I think my biggest issue with the beer was the lack of body, which makes sense since honey was 1/3 of my fermentables. Next time I am thinking either a honey wheat/red or honey blonde with either a good specialty grain mixture or a more assertive hop schedule, combined with a less clean yeast and warmer fern temps.

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Old 07-13-2014, 07:47 PM   #67
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I've had good luck with white wheat and oats when using a lot of honey. Especially if it's going into the fermenter. As far as body goes.

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Old 07-13-2014, 08:21 PM   #68
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I am thinking red wheat and caramel 60 steeped with wheat base extract, honey, and then adding either cloves & white pepper OR using T-58 yeast for the same effect.

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Old 07-13-2014, 08:52 PM   #69
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Be careful with cloves. I made 5 gallons of milk stout with a little red wheat one time and crushed 1 clove added at 15 minutes. It was good. But damn I don't like cloves that much.

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Old 07-13-2014, 11:25 PM   #70
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I have dry hopped with dried crushed cloves (approx 1 tsp) in a 2 gallon batch of a nut brown and the results were fantastic, but that was another very simple beer (one can malt, one hop addition) so the cloves were the "feature" flavor. Not sure if I would do that again.

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