Originally Posted by Effingbeer
I would not add honey to a boil. I would add all of it after flameout and probably even after it cooled down to about 160F or so. Boiling will push out all of the character of the honey, so that you are basically down to table sugar. Probably why you hear people get more from priming with honey is because it is not boiled.
+1. No reason to boil honey ... you just drive off flavor compounds which defeats the whole purpose of using it.
Honey has its own antimicrobial properties so very little risk of infection from honey (you can actually pack wounds with it...works great). For meads I dont boil at all...just add honey to hot water and mix well. And a practice in mead brewing is staged honey additions during ferm where raw honey is added directly to the fermentor...the combination of honey, alcohol, CO2, and competing yeasties minimizes risk of infection.
Also choose your honey wisely...the sugars are highly fermentable so what remains is the other flavor components minus the sweetness...those dont always taste good. Fermenting a small sample first to taste test is a good idea.