Beginner Brewer--Honey?

[JBruchwalski]

I recently started brewing utilizing the malt extract method. I have been reading up on adding honey to your beer in order to get a sweeter flavor or more alcohol content depending on the point you add the honey. I was wondering if it is possible to add honey into a malt extract recipe (particularly the fermentation process) in order to get a little more sweetness? I know I am going to have to heat the honey and such.

If there is anyone who could help me with this it would be greatly appreciated. I currently have a Kolsch and an American Amber fermenting; would either one of these beers be okay to add the honey to or is there a particular beer that would be better to brew and add the honey to?

Also, when it comes to adding the honey to the fermentation bucket, when do I add it to the fermentation bucket? The Kolsch I have in the fermentation bucket has been fermenting for like 3 days and the waterlock shows very little Co2 releasing now. Could it be that my yeast has died or could the yeast finish fermenting that quick since I kept the temperature in the higher end of the allowable temperature range.


Thanks in advance for any help!

 

[Potamus]

No matter when you add honey, it will ferment. If you add it in the bucket, the yeast will simply restart fermentation.

Honey is mostly sugar, so it will dry out your beer, creating alcohol but not much body. People use honey for an alcohol boost and a little flavor, but it will not sweeten the beer. For that, you need to use an unferementable type of sugar like maltodextrin or lactose.

 

[NTexBrewer]

http://byo.com/stories/item/322-brewing-with-honey

Check this article out on honey.

 

[JBruchwalski]

Is there any specific beer that a sweeter taste would be better for?

When would I add the chemical? Do I add it during the boil or the fermentation?


Sent from my iPhone using Home Brew

 

[Potamus]

You would add maltodextrin or lactose during the boil. They are usually used in beers like stouts to give them a thicker mouthfeel and some sweetness. I've added honey to ambers and red ales with good results. Just don't add too much, about a pound is good for a 5 gallon batch. If you go crazy with it, you will have a highly alcoholic, unbalanced mess.

 

[jCOSbrew]

"sweeter" beer usually means higher FG. Adding honey or sugar will do just the opposite and result in higher ABV and lower FW or a more dry beer.

I have brewed the White House Honey Ale a couple times with 1lb of honey.
Many stronger belgian beers use 1lb or more of sugar.

Adding base grains, DME, or LME will increase the potential alcohol without drying out the beer and effecting the FG.