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Old 08-16-2008, 10:30 PM   #1
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Default Why not boil honey?

Yea - I did a search - got like 300 results with honey.

Perhaps make a sticky?

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Old 08-16-2008, 10:51 PM   #2
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wait...what?

you can boil honey. you're just going to lose it's flava.

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Old 08-16-2008, 10:53 PM   #3
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Yup...If you're going to boil Honey....save some money and use Cain Sugar. Honey is a very delicate nectar. The flavors and aroma are very easily cooked off. A local guy I know says that if it's too hot for your hands....It's too hot for your honey.

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Old 08-16-2008, 11:34 PM   #4
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Honey is also very resistant to bacteria/mold growth due to the extremely high sugar concentration.

No sticky required...the info is easily found on this site and many others.

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Old 08-17-2008, 12:01 AM   #5
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So if you use honey put itin at flame out??

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Old 08-17-2008, 12:16 AM   #6
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I used 2# in a recipe, I put it in at flame out, and it carried through some amount of flavor. Its still a bit overwhelmed by banana from pitching S-04 too warm. I have 28 16ozers left, hoping the bananna continues to calm down with time.

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Old 08-17-2008, 12:31 AM   #7
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I've made mead by both a short 160F rest and by using maybe 90 to 100F water just to help dissolve the honey, and while my 160F mead was great, the others are fantastic. When I get around to honey in beer or full fledged braggots (got a killer name for one already picked out), I think I'd go with any time from when my chiller had it down to 100F or so to just after peak fermentation, so the yeast can help stir it up. Probably have to use a bucket primary to do it that way though.

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Old 08-17-2008, 12:39 AM   #8
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I listened to the latest "braggot" episode of the session, and if you have complex difficult sugars to ferment, you add the honey after the primary fermentation has begun or even run it's course. The sugar in honey is easily fermented, so if you add it in the boil, your "beer" will just turn out quite a bit dryer. I brew a honey amber and add 1# during the boil, and then 3#'s into the secondary when racking (10 Gal batch). Works like a charm!

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Old 08-17-2008, 12:44 AM   #9
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Quote:
Originally Posted by Seabee John View Post
I listened to the latest "braggot" episode of the session, and if you have complex difficult sugars to ferment, you add the honey after the primary fermentation has begun or even run it's course. The sugar in honey is easily fermented, so if you add it in the boil, your "beer" will just turn out quite a bit dryer. I brew a honey amber and add 1# during the boil, and then 3#'s into the secondary when racking (10 Gal batch). Works like a charm!
In which case your secondary really is a secondary instead of just a clearing tank! Either way, I think adding honey after the beer has largely fermented (but is still well active) would probably minimize the loss of delicate flavors by being stripped away by CO2 (assuming that's actually possible).
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Old 08-17-2008, 01:00 AM   #10
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Quote:
Originally Posted by Seabee John View Post
The sugar in honey is easily fermented,
This is in DIRECT CONTRAST to everything that I know, and or have ever read. Honey is EXTREMELY difficult to ferment, hence the reason that many Mead makers have mead in Primary for months and months before even racking to secondary.
I will say that in the case of a braggot, Honey fermentation is greatly assisted by the presence of the nutrients that the grain bring to the party, but I still would never call honey Easily Fermentable.
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