Honey Science? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Honey Science?

Reply
 
Thread Tools
Old 06-05-2007, 01:42 AM   #1
deharris
Recipes 
 
Apr 2007
Philadelphia, PA
Posts: 109


A buddy and I are currently brewing a Belgian Wit. We added 1lb of honey and are experiencing longer-than-usual fermentation - a normal thing according to many posts on the site.

Our question is WHY? What is it about the chemistry of honey sugar that makes it ferment slower than malt?



 
Reply With Quote
Old 06-05-2007, 01:50 AM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,280
Liked 794 Times on 506 Posts


I think it's because honey has a high concentration of fructose, which is a bit harder for the yeast to break down.


__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 06-05-2007, 02:47 AM   #3
rcdirtbuggy
Recipes 
 
Apr 2007
Posts: 72
Liked 2 Times on 1 Posts


I recommend that instead of useing honey try useing honey malt. It's carried by most homebrew stores and it doesn't add any extra fermentation time. All you do is steep it just like you would all other grains. I add it to alot of my brews and it comes out great every time. Depending on your taste 1-1.5 pounds will give you a pretty noticeable honey flavor. I tried useing real honey in my brews before and the results were somewhat dissapointing because raw honey is almost completly fermentable so the end result usually leaves your brew a little dry and does not impart a good honey flavor. I know I didn't really answer your question but I thought I would share my opinion with you anyhow. Brew on!!!!

 
Reply With Quote
Old 06-05-2007, 02:57 AM   #4
MikeRLynch
 
MikeRLynch's Avatar
Recipes 
 
Nov 2006
Connecticut
Posts: 888
Liked 11 Times on 10 Posts


Well, he did kind of answer your question. Honey is completely fermentable, which means that the yeast take a longer time to work on it. Meads are completely honey, and take a god-awful long time to ferment in the primary (months). The result will be a higher ABV, and a dryer mouthfeel.

mike
__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook

 
Reply With Quote
Old 06-05-2007, 07:10 AM   #5
Bosh
Recipes 
 
Apr 2007
Seoul
Posts: 804
Liked 131 Times on 88 Posts


I made a honey pale ale with a fairly short fermentation time with some unfiltered fresh from the bees honey from the in-law's neighbor's farm and it give the beer a noticable taste and a distinct flowery smell, so maybe the amount of honey flavor depends on what kind you use. If you can get your hands unfiltered/unpasturized honey, I'd definately recommend using it.


__________________
On deck: Vienna/Northern Brewer SMaSH
Primary: Wenceslas Brown Porter.
Bottled: Miserable Fat Belgian Bastard Amber Ale.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Excellent article on the art & science of Honey & Mead Focus Mead Forum 6 12-15-2010 03:28 AM
The science behind No Chill Edcculus Brew Science 31 07-25-2009 03:45 AM
science at its best Matt Foley General Beer Discussion 6 07-22-2007 10:42 PM
Hop utilization - Here comes the science david_42 General Techniques 4 07-10-2006 06:34 PM
i saw it in a science lesson... maltesers49 Beginners Beer Brewing Forum 5 12-09-2005 04:27 AM


Forum Jump