Golddiggie said:Look at the 'Similar Threads' listing at the bottom of the page. Also, this has been discussed (almost to death) already even recently. Try using the search feature before posting up a question next time..
Thanks for your advise golddiggie, but I like to start a thread for my own questions so I can reply to any advise directly so that I can ask additional questions that may be relevant for my advantage. . That way they know who I am and what I'm talking about etc etc ;-)
Golddiggie said:You CAN add posts to other threads and you'll be notified when someone answers... BUT, this has already been covered in many threads. Adding another for your reasons is [IMO] invalid.
Calichusetts said:Agreed...there are some many threads on here on honey, maybe we need a sticky on one of them or something. I only use honey and love the results.
TopherM said:Honey is basically just priming sugar that costs 5X more than priming sugar and is harder to dissolve than priming sugar. Use priming sugar.
If you want honey taste in a beer, use honey malt or use real honey at flameout.
Do you add more than the recommended granulated sugar mate? Thanks for your reply!
Calichusetts said:I use 4 tablespoons PER GALLON. Thats 1.5 ounces or 63 grams if your using another measurement. Recently I've gone to 2 tablespoons to get the carbonation on the lower side. Mix the honey in water, warm it up and swirl it around until its mixed. Add it to the bottling bucket and bottle as normal.
Honey malt just wasn't for me, I only wanted a touch of honey in my beer. Using it to prime gives you a subtle upfront aroma when you crack a bottle and take a taste. Also, certain types of honey work better than others. Clover is very weak but orange blossom and buckwheat work well. Hope that helps.
Experiment, try bottling with a nicer honey, if its not enough, use honey malt or add honey during or after fermentation.
I use 4 tablespoons PER GALLON. Thats 1.5 ounces or 63 grams if your using another measurement. Recently I've gone to 2 tablespoons to get the carbonation on the lower side. Mix the honey in water, warm it up and swirl it around until its mixed. Add it to the bottling bucket and bottle as normal.
Honey malt just wasn't for me, I only wanted a touch of honey in my beer. Using it to prime gives you a subtle upfront aroma when you crack a bottle and take a taste. Also, certain types of honey work better than others. Clover is very weak but orange blossom and buckwheat work well. Hope that helps.
Experiment, try bottling with a nicer honey, if its not enough, use honey malt or add honey during or after fermentation.
This is really interesting since i was really interested in seeing what people used in replacement of priming sugar. Im thinking of maybe substituting my priming sugar for organic sunflower honey.
Can i just completely replace the priming sugar with honey or maybe do a mix?
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