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Old 01-20-2013, 11:08 PM   #791
BonzoAPD
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I was reading the reviews of the Whitehouse Honey Porter on the Northern Brewer site and someone said it is comparable to Samuel Adams Holiday Porter. Can someone confirm or deny this?



 
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Old 01-28-2013, 03:37 PM   #792
CGVT
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I liked this so much the first time I brewed it that I am brewing 5 more gallons this morning... (Honey Ale)


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Old 01-31-2013, 04:28 PM   #793
timcadieux
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Originally Posted by Zuljin View Post
This is how they do it in the White House, right?
I LOL'd !
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Old 01-31-2013, 04:59 PM   #794
timcadieux
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So I'm looking at a copy of the Honey Ale recipe (thx BorealBrewer). I've read through all the 80 or so pages of this forum so far and there seems to be some discussion on whether the 1lb of Honey @5min is enough to get the honey taste to come through?
Some say to add to secondary, some say its fine.

Any comments?
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Old 01-31-2013, 05:03 PM   #795
chicken
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I added the honey at flameout instead of boiling it, and I'm happy with how the honey flavor came through.

 
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Old 01-31-2013, 05:10 PM   #796
TopherM
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It is difficult to dissolve honey in secondary. Even if you boil it first, by the time you cool it down, you'll end up with coagulated honey in your trub.

I also always add honey at flameout, but lately just skip the honey and go with honey malt, it's much more consistent.
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Old 01-31-2013, 05:27 PM   #797
bleme
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As far as I am concerned, honey should only be added to primary, after most of the fermentation is complete.

First, boiling and fermentation push off a lot of the volatile aromas. Also, when the honey ferments it will create more trub. Why would you want to fill your secondary with that? Don't worry about mixing it. That's what yeast are for.

As long as it hasn't been contaminated, honey is naturally sterile and anti-bacterial. Honey has been found in ancient Egyptian tombs and it is still good. Honey is also being used to treat wounds as it keeps bugs out but provides nutrients that speed the skin in healing itself.

 
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Old 01-31-2013, 05:50 PM   #798
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I put the honey in at 5 minutes.

It leaves a hint of honey flavor and the perception of sweetness.

I thought it was good that way. I would not want anymore honey flavor than I got by doing it that way. I did not secondary, BTW.
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"Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain--Quaintest thoughts--queerest fancies come to life and fade away; Who cares how time advances? I am drinking ale today"-Edgar Alan Poe

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Old 01-31-2013, 06:33 PM   #799
timcadieux
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Damn, 3 answers, 3 completely different answers!! LOL!
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Fermenting - 10g Galaxy Pale Ale, 10g Burton Pale Ale , 5g Belgian IPA
Kegged - Raging Red Irish Ale, Black Widow Kolsch
On Deck - Captain Hooked on bitters ESB
On Tap - Revvy's Leffe Blonde Clone, Founders Porter Clone

 
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Old 01-31-2013, 07:02 PM   #800
rifraf
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Originally Posted by timcadieux View Post
Damn, 3 answers, 3 completely different answers!! LOL!
You'll find that happens with a lot of brewing related questions!


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