How long does honey need to be in the boil to make sure you kill of any wild yeast that might be present. I want to try and make a hop slam clone but one of the recipes I was looking at said to add the honey with 0 min left in the boil. I would imagine that you are asking for infection with something like that. Any help would be greatly appreciated.
question about brewing with honey
- Thread starter mre24j
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Mutilated1
Beer Drenched Executioner
you don't boil the honey at all
when you're chilling your wort, keep an eye on the temperature when the temp gets down to 155F then its time to add the honey
if you boil the honey you get the sugar, but the honey taste will be destroyed
when you're chilling your wort, keep an eye on the temperature when the temp gets down to 155F then its time to add the honey
if you boil the honey you get the sugar, but the honey taste will be destroyed
conpewter
Well-Known Member
good honey has such a high sugar content that it is a very hostile environment for bacteria, so don't worry about an infection from honey. Honey is a natural antiseptic.
conpewter
Well-Known Member
brrman
Well-Known Member
wow - good to know that stuff, conpewter... I always just threw it in at flameout.
undallas
Well-Known Member
yeah... great information.
One discrepancy is that 155F is 68C. In this sense, honey sugar becomes normal sugar.
So what's the best temperature to add honey?
My only honey brew came out a bit too dry. I think I will give honey a try if i know how to use it now.
One discrepancy is that 155F is 68C. In this sense, honey sugar becomes normal sugar.
So what's the best temperature to add honey?
My only honey brew came out a bit too dry. I think I will give honey a try if i know how to use it now.
conpewter
Well-Known Member
Glad to help, spending inordinate amounts of time on HBT has to pay off somehow 
I still would add honey after primary fermentation has died down, that will give the yeast a chance to eat the more complex sugars first.
Honey is often use to dry out a beer, you may want to try adding lactose if you are looking for some residual sweetness in your beer (or crystal malts if you want a caramel sweetness)
I still would add honey after primary fermentation has died down, that will give the yeast a chance to eat the more complex sugars first.
Honey is often use to dry out a beer, you may want to try adding lactose if you are looking for some residual sweetness in your beer (or crystal malts if you want a caramel sweetness)
