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Old 07-22-2012, 01:44 AM   #1
Oct 2010
Stowe, Pa, Pennsylvannia
Posts: 460
Liked 14 Times on 13 Posts

I will be brewing a honey wheat tomorrow. I am all ready to go, just have some conflicts on when and where to add the honey. Some say late boil, some say at flame out and others say just add to primary.

What have you done and how has it worked out?
Bill from Pa

On Deck: Irish Stout,
Primary: Pumpkin Ale
Secondary: Empty
Completed: Red, Wit and Blue, Irish Stout, Red Ale, German Style Amber Lager, All Grain Brews: Irish Red Ale, American Stout, Honey Weizen

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Old 07-22-2012, 01:51 AM   #2
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts

I put it in at the end of the boil and let the kettle sit for about 2 minutes. The book I have on mead making discusses long boils, 10-minute boils, no boils. He concluded that putting the honey in fresh boiled water and letting it sit for 10 minutes before force cooling to pitch temperature pasteurized it and retained the best balance of honey taste and aroma.

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Old 07-22-2012, 02:11 AM   #3
blaster_54738's Avatar
Jan 2012
Eleva, WI
Posts: 504
Liked 59 Times on 50 Posts

I'll be brewing a honey wheat on Tuesday and plan on adding at flame out. That's always what a friend of mine did and his turned out EXCELLENT!

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Old 07-22-2012, 02:18 AM   #4
Nov 2011
Salem, Massachusetts
Posts: 170
Liked 3 Times on 3 Posts

Personally I boil everything at least for a couple min, but adding it at either 5 min left or at flameout will preserve the delicate floral flavors in your honey. Though ultimately the yeast dont care if you boil it or not :3

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