LittlejohnBrew
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- May 2, 2017
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Brewing with honey for the first time in a 5 gal batch of a DIPA. I've got about 8 oz of raw honey that was given to me about 6 months ago by a friend that is a beekeeper. I realize this amount of honey probably won't have much of an impact, but I'm only looking for a subtle honey note in the finished beer.
I read adding it during fermentation without pasteurizing gives the best results for flavor/aroma. It sounds like its relatively low risk of infection. However, this honey has been sitting in my pantry for 6+ months in an old spaghetti sauce jar and has honey all around the rim and outside of the jar. Its clear sanitation wasn't really thought out whenever my bud was putting the honey into the jar.
So given the age and messiness of the jar am I at a greater risk of infection with this honey? Adding it to the boil seems to not provide much value besides the fact that I can tell my friend I brewed with his honey.
I read adding it during fermentation without pasteurizing gives the best results for flavor/aroma. It sounds like its relatively low risk of infection. However, this honey has been sitting in my pantry for 6+ months in an old spaghetti sauce jar and has honey all around the rim and outside of the jar. Its clear sanitation wasn't really thought out whenever my bud was putting the honey into the jar.
So given the age and messiness of the jar am I at a greater risk of infection with this honey? Adding it to the boil seems to not provide much value besides the fact that I can tell my friend I brewed with his honey.