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If you really want Honey flavor then pastuerize the honey and add it to a secondary and rack the beer on top after your FG is reached.

thanks all, much appreciated. +1 on the graphic

I'm not new to brewing but this felt like a new to brewing question. I got a new burner - a Bayou Classic SP-10, apparently rated at 185000 BTU. To test it out I went out on my porch when it was like 45°F out and heated 6.5G of 55°F water to boiling. It took 23 minutes. That seemed like...

where from in TX? Also, Welcome!

Welcome! Where from in Texas?

Welcome from a fellow Texan!

Please do not do this. I can say with great confidence that your yeast pitching rate will not be an issue when you are considering a mere 1-3 lbs of honey. The fermentation will take a bit longer. Just take your gravity measurements and make sure that fermentation is done before you move on...

I'm pretty sure this is incorrect. Table sugar is Sucrose, a disaccharide, which, i'm under the impression, is the cause of the minor "cidery" flavor that is produced if you bottle with it, since it is a bit tougher for yeast to break down. To some it is entirely imperceptable, but to ensure...

Quick notes about your honey. 1. Use a honey that you like the flavor of. 2. Flame out option is fine but you will end up with a VERY subtle honey flavor as the CO2 from fermentation will "scrub" the flavor. 3. if you want a stronger Honey note in the final product then pastuerize 1-2...

Brown Sugar is a pretty complex sugar and that means flavors that you may not intend. Also brown sugar is not as fermentable as corn or table sugar so you will need to figure out the correct amount somehow. In your situation I would use your table sugar (same amount as you would corn sugar)...

I've slapped those things less than 30 minutes before pitching with no issue. You will just see a bit of a lag period before fermentation starts. If you leave it sitting around you will see swelling within the hour. It doesn't take a day. Point is there's no reason to wait over night. Smack...

+1 passedpawn

just copy/paste from the OP... Sorry bout the lack of link life.

In case you hadn't realized we are slowly turning the tide. I stumbled upon that little gem today and had a couple of laugh out loud moments, namely: "Who knew that Americans needed temperature-sensitive packaging to tell them when a beer is cold enough to drink? (It's always a bad sign when...

What's that old saying: I never met a beer I didn't like. Well if you would have started there I think you wouldn't have devided the crowd so much. TBH the initial post seemed sort of combative for no reason. I think, as most of the posters have pointed out, there are good fruit beers out...

Sterile Puree in the secondary is the way to go. I haven't heard a strong case for any other method being more effective. Althought the lazy can always add an extract or a liqueur. Since you are talking about berries I'll only add this as a side note: Any time I do Citrus, in addition to puree...

I'm with Brewthunda here. And I've seen a few posts about people commenting on how hard it is to make beer, while brewers know the process is pretty simple. I've always been an advocate of preserving that particular misnomer. The more complicated they think it is, the better it makes me look.

Absolutely, PM me with details when it comes together

if you are worried about the high temp you can always wrap a wet towel around your fermenter to drop it down a few degrees.

most of the time when you hear Bourbon Porter or something like that, it's a beer that was aged in a bourbon barrel. That said, the fun thing about home brewing is finding creative ways to include those types of flavors with out having access to old whiskey casks. I can't see any reason why it...