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Old 07-10-2013, 07:50 AM   #1
Jul 2013
Posts: 15
Liked 1 Times on 1 Posts

Anyone ever tried adding honey to the primary vessel then pouring the cooled wort into it?

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Old 07-10-2013, 09:45 AM   #2
Jul 2013
Posts: 40
Liked 1 Times on 1 Posts

Its what im making now a honey kolsch ( looks like a blonde ale). Bottling this friday infact. Took a small sample to try it. Tastes wonderful gave the yeast something to munch on with all that sugar. Nom nom nom

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Old 07-15-2013, 09:39 PM   #3
Feb 2012
West Milwaukee, WI
Posts: 202
Liked 14 Times on 11 Posts

I've done this. The yeast demolishes the honey. I didn't get a ton of honey flavor like I thought i would but lots of alcohol. It also will make the beer a little drier tasting. Definetly worth experimenting with though.
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Old 07-16-2013, 01:13 AM   #4
Jan 2012
Kansas City, Kansas
Posts: 175
Liked 27 Times on 24 Posts

From what I've read, the most effective way to use honey is to add it to the fermenter after the bulk of fermentation is complete. The rationale is that brewers yeast will perform better if you give them simple sugar after they have finished the complex sugars. I want to say I read this in Chris White and Jamil's book on Yeast.

Also - I would expect this approach to provide the best chance of retaining some flavor/aroma characteristics from the honey, but probably still pretty slim.

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Old 07-16-2013, 01:23 AM   #5
May 2012
Winchester, California
Posts: 412
Liked 12 Times on 12 Posts

As honey is highly fermentable ( just learned this ) it all goes bye bye. But if you can grab some Home Malt from the LHBS the honey flavor will smack ya in the face. Try it out.

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