scruff311
Well-Known Member
I'm brewing a Kolsch tomorrow that I would like to add some honey flavor to. I read the BYO article on brewing with honey http://byo.com/stories/item/322-brewing-with-honey and it seems the only way to preserve the honey flavor is by adding it to the primary during high krausen. The problem is he describes this tedious, time-consuming process of heating the honey in an oven for like 3 hours @ 180F to pasteurize it. I don't want to deal with that so I'm thinking I could just boil a pound of honey in a gallon of water for 30 minutes and just use that.
Questions:
1. Would just boiling the honey for 30 minutes be good enough to kill any living organisms in the honey?
2. How do I add the boiled honey solution to the primary without splashing (aeration)?
Questions:
1. Would just boiling the honey for 30 minutes be good enough to kill any living organisms in the honey?
2. How do I add the boiled honey solution to the primary without splashing (aeration)?