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Old 08-02-2012, 02:22 PM   #1
scottyg354
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Anyone here fond of putting honey in there beers? For some reason I am hooked on this. Of the probably 8 beers in my portfolio 4 of the include honey. I'm not to sure what my obsession with this is, but I just like the character it adds to my beer.
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Old 08-02-2012, 02:59 PM   #2
Bensiff
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I've only done it a few times, its so fermentable I don't get much taste left behind so given the cost I just use corn sugar when I need the attenuation to lighten the body and honey malt when I want the honey character.

 
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Old 08-02-2012, 03:03 PM   #3
scottyg354
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Quote:
Originally Posted by Bensiff View Post
I've only done it a few times, its so fermentable I don't get much taste left behind so given the cost I just use corn sugar when I need the attenuation to lighten the body and honey malt when I want the honey character.
I don't know what I like so much about. Maybe more what it does to the body.I really don't get honey flavors from it and I do agree with the honey malt.
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Milk is for babies. When you grow up you have to drink beer.

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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
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Old 08-02-2012, 03:04 PM   #4
passedpawn
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I made a beer with super cheap honey (I think it was wildflower or clover) and added it at flameout. I get a pronounced honey flavor there. It's a wheat beer (it's in my Recipe dropdown <-- ).

It's the only time I've ever used honey. I'm always surprised when brewers say they can't taste it (I don't doubt it, but my experience was much different).
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Old 08-02-2012, 03:15 PM   #5
scottyg354
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Quote:
Originally Posted by passedpawn View Post
I made a beer with super cheap honey (I think it was wildflower or clover) and added it at flameout. I get a pronounced honey flavor there. It's a wheat beer (it's in my Recipe dropdown <-- ).

It's the only time I've ever used honey. I'm always surprised when brewers say they can't taste it (I don't doubt it, but my experience was much different).
I notice more of a nutty-ish type of character from it when it's sugars are fermented out. If that makes sense. I can taste the difference even if I boil it from 60 minutes. I mean I don't expect my beer to have mead characteristics or anything, but in my IPA it gives it a nice twist. I also added to lbs to my Saison I have in the fermenter.
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Milk is for babies. When you grow up you have to drink beer.

-Arnold Schwarzenegger

On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
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Old 08-02-2012, 03:28 PM   #6
sieglere
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Jun 2012
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Guilty. There's a good farm with a store nearby. $5 a pound is pretty cheap for honey. I've done a grand cru honey red and I love to prime with it

If you get good stuff with pollen and other non fermentable stuff (I.e. farm fresh) its noticeable

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Old 08-02-2012, 03:31 PM   #7
Bensiff
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Hmmm, you all are making me want to revisit this...I want to brew a saison in the near future, perhaps I will use some cheap bulk Costco honey instead of my normal sugar.

 
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Old 08-02-2012, 03:43 PM   #8
sieglere
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Quote:
Originally Posted by Bensiff
Hmmm, you all are making me want to revisit this...I want to brew a saison in the near future, perhaps I will use some cheap bulk Costco honey instead of my normal sugar.
If you have a local farm in the area, it should be just as cheap to get quality honey as regular from the supermarket. It's worth looking into. And since honey never goes bad, you can get a bunch and keep it for later.

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Old 08-02-2012, 03:49 PM   #9
danielbt
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Quote:
Originally Posted by passedpawn View Post
I'm always surprised when brewers say they can't taste it (I don't doubt it, but my experience was much different).
Probably because they add it at some point during the boil. I wait to add it until I transition from tap water in my wort chiller to ice water, around 150F. Gently stir it in at that point, complete the wort cooling, and then a much more vigorous stirring (aerates too!) once my wort gets to 70ish.

You'll definitely get the character then.

 
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Old 08-02-2012, 04:03 PM   #10
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I notice that it tends to ferment a bit slowly, So I seldom use it. However, I have had this idea for a recipe in my head for a long time and keep waiting for the chance to try it out...

Honey Light Lager, with something like a pound of honey, a pound of rice solids, and maybe 4 pounds of mashed 2 row... Or, more likely, the second runnings of a larger "All 2-row" recipe. An ounce of noble German hops spread throughout the boil. I just have to let the temps cool a bit so I can Lager better.

I think that getting a third of the fermentables from honey and rice ought to make a VERY light beer... And the honey should make it interesting enough for the more adventurous homebrew drinker that I won't be accused of trying to clone Bud Light.
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