Originally Posted by gr8shandini
I don't see anything wrong with it. However, if you're looking to get any kind of honey flavor whatsoever, I'd add it after flameout, or even wait until the primary fermentation starts to die down. Even then, it'll be very subtle, but if you add it to the boil, you may as well just use sugar.
At flame out would that still provide enough heat to kill any contaminates that could be lurking in the honey? I just feel that some type of boil would be nice... From my understanding during the fermentation process the honey is consumed by the yeast making alcohol and that is where you loose the honey flavor, Ive read at beast you will get some flowery off flavors depending on the honey..