Using the cheap labor of my 11 year old and the neighbors 11 year old, I obtained a full 1 gallon container of honeysuckle flowers this weekend. I want to make a honeysuckle wheat or blonde, maybe even an amber or porter.
My dilemma is how to use the honeysuckle. My conventional wisdom is to add 1/2 at 10 or so minutes, and the other half at flame out. THIS CONCERNS ME GREATLY. Why? Because I made a small cup of tea with the honeysuckle and it tasted horrible! Vegetable and viney, no honeysuckle flavor/aroma at all. Now I did this by boiling the flowers. So no boiling! Which leaves me with the option of adding them at flameout or dryhopping with them. I'm not wanting to dry hop with them as there's got to be wild yeast/bacteria.
Also by the next morning the cup of honeysuckle tea had turned from pale yellow with just a slight hint of lime green, to a fairly deep hooker/leaf green. Uggggh
Has anyone else used Honeysuckle? Any success?
(and yes I did a HBT search for honeysuckle yielding very little, all in the arena of mead with very little info)
Help I'm lost....
Phillip
My dilemma is how to use the honeysuckle. My conventional wisdom is to add 1/2 at 10 or so minutes, and the other half at flame out. THIS CONCERNS ME GREATLY. Why? Because I made a small cup of tea with the honeysuckle and it tasted horrible! Vegetable and viney, no honeysuckle flavor/aroma at all. Now I did this by boiling the flowers. So no boiling! Which leaves me with the option of adding them at flameout or dryhopping with them. I'm not wanting to dry hop with them as there's got to be wild yeast/bacteria.
Also by the next morning the cup of honeysuckle tea had turned from pale yellow with just a slight hint of lime green, to a fairly deep hooker/leaf green. Uggggh
Has anyone else used Honeysuckle? Any success?
(and yes I did a HBT search for honeysuckle yielding very little, all in the arena of mead with very little info)
Help I'm lost....
Phillip