Originally Posted by Dr1nkBeer
about to do my irish red... i havent used honey yet in any beer but wondering what honey you guys perfer.. how do you prepare it or "weight" it. This recipe says add at FO... is that cold? or is it warmed up?
probably a stupid question.
Not a stupid question at all. If you add the honey at flame out, you'll be adding it at the end of the boil. This will raise the honey to pasturization temps, but will also destroy a lot of honey flavor, and is not necessary if its good clean honey. Mead (good mead) is never pasturized, and there is no problem with not pasturizing in that case. I would add the honey to your sanitized fermenter, and rack on top of that, swirling the wort as you add it to incorporate the honey