Gentlemen and Gentlewomen,
I have been home brewing beer for nine months now and have thus far mainly focused on working with honey. My current project is a honey back lager and I am currently working on a third batch. Obviously the problem I am having is getting the honey flavor to come out more and not be overshadowed by the dark beer. I am getting small improvements with each attempt but am now seeking advice from others. So far this is what I've tried:
Adding honey later in the brewing- The idea here is that the yeast fill up on grain and so less honey is fermented leaving more taste
Scaling back on specialty grains- the first batch ever used a lot of grain, with the addition of honey it made for a really strong beer (I think that's whats caused it anyway)
Trying new yest- This is what I'm currently doing, Im still a novice and would like to choose a lager yeast that will die off around 5% alcohol. I would love recommendations
Using honey as a bottling primer- Still tinkering with how much to add but I use plastic bottles so now damage has happened...yet (about 100-100g for 23L seems to work well)
I want to try adding more honey, right now I've been adding 2kg to each 23L batch. I'm worried this might have the same effect the grains did and make it stronger (law of mass action). I also wondered if it would be worth it to brew the honey into mead first, then add it to the beer (I kind of doubt this will work).
I don't want to share too many specifics of my recipe, but will answer any questions people might have.