Originally Posted by jaymack
Bit of a quick one here, kids:
How fermentable is honey (ie. what's a good amount to use for a 2.5 - 3 gallon extract boil, and how much natural sugar does it add to the wort)
When's the best time in the boil to add?
I read recently that honey is over 95% fermentable.
It won't leave much honey taste. You have to know the "tricks" to get the flavor.
One of those tricks is to slightly caramelize the honey before you add it to the boil.
Most recipes I've come across use between 1 and 2 pounds. I'd caramelize half of it to get a good flavor across.