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Old 05-06-2009, 11:27 PM   #1
ol' rummie
May 2008
Posts: 153
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I made a Honey Brown Ale yesterday, today I added my pasturized honey at high krausen. The honey just sank to the bottom the the carboy, and there it sits with the trub ontop of it.
Will the honey eventually mix with the wort, or should I stir it a bit(I haven't yet for fear of oxidization)?

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Old 05-07-2009, 01:22 AM   #2
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bull8042's Avatar
Jul 2008
Fort Mill, SC
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At this point, I would stir gently with a sanitized spoon making sure not to splash. Did I mention "gently"?
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Old 05-07-2009, 01:31 AM   #3
Dec 2007
north Georgia
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I would guess that the best way to add honey would be to dissolve it in some boiled water, similiar to adding priming sugar.

Would another choice be to rack it off the trub unto properly prepared honey? Yes, I know, it would be disturbing the beer and further risking oxidation, but it would achieve the results desired I think.
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Old 05-07-2009, 01:47 AM   #4
Jan 2009
North Carolina
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When I brew a beer that has honey in it , I put it in at the end of my boil or for a more strong floral flavored beer I add it 15 min before the end. Now that yours is in the bottom of the carboy the only thing I can think of is to plug the carboy and swirl as best as you can to blend in the honey and keep the beer from oxidizing. I would think it will take multiple times during the fermentation process.

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Old 05-07-2009, 01:52 AM   #5
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Nurmey's Avatar
Jul 2007
Omaha, NE
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The yeast IS going to find the honey. Since the deed is done, I would just leave it as is.
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Old 05-07-2009, 01:56 AM   #6
viking999's Avatar
Mar 2009
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Relevant post (brand new):

But enough self-promotion. As for the honey I added straight to the fermenter, I just left the honey alone after I poured it in. In fact, all I did was take one hydrometer reading before racking to the keg. I like the way it turned out.
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Old 05-07-2009, 05:21 PM   #7
Dec 2007
Hunterdon County, NJ
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Originally Posted by ol' rummie View Post
Will the honey eventually mix with the wort, or should I stir it a bit(I haven't yet for fear of oxidization)?
If it's still fermenting, it's producing a blanket of CO2 on top of the beer. If you stir it gently without disturbing this blanket of CO2, there will be virtually no oxygen contact.

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