RCCOLA
Well-Known Member
I've added honey to my brew at the beginning of the boil and at the end of the boil and in small to large amts. but the flavor never makes it thru to the finished product.I've also used honey malt and really don't think it tastes anything like honey.I know that sulfiting and adding to the keg and force carbing would be the best way but I don't yet keg.So,what do you all think about adding after the main fermentation has stopped?I was thinking of steeping 2-3 lbs. in water at 170F to sanitize and then adding to the fermenter after the krauesen drops.What say ye?