Hey all, it's my second brew in the fermenter and I had a few questions.
Boil went off without a hitch, used a smack pack of white labs Canadian/Belgian ale yeast and fermentation has been aggressive. Last night I pasteurized and added about 5 ounces of clover honey, which I'm hoping will lend a nice crispness and a little more warmth from the small bump in alcohol content. I was wondering if there is a "golden ratio" brewers can use to determine how much honey is appropriate in a batch without being cloyingly dry. Any suggestions? I can post recipe later, but now it's time to get out to work. Cheers!