Honey pale ale.

[Cojones893]

I made my first beer (the pale ale that comes with Mr. Beer kits it makes 8.5 liters) on the 4th. On Saturday, the 8th, the fermentation appeared to be done so I moved it into a 3 gallon glass carboy. As I added it I mixed in 28oz of honey.

I have a few questions.

1) Is that a good amount of honey to have added? Should I add more?
2) How long until the fermentation is done so I can bottle?
3) Can anyone explain 'suspended yeast'? The guy at the brew shop used that word.

I bought a thermometer and stuck it to the side the beer is at 70 degrees exactly with the help of an electric heater. Is that a good temp?

 

[bootney]

Is this a no boil kit? I've always added honey at the end of my boil and the last batch I brewed was a dipa and I added 1.5# of orange blossom so your amount is not to much imo. After tasting a sample at three weeks I felt the honey flavor was a bit overwhelming. It's still in secondary for clearing and hopefully it'll mellow out.

As for fermentation time all of my batches are in primary for three weeks. I've decided to do it this long after reading what some of the more experienced brewers have said on this sight. Not saying you'd need to leave it in there that long that's just what I would do.

Fermentation temp is determined by the yeast you use.

 

[BendBrewer]

1) Is that a good amount of honey to have added? Should I add more?

That's about 28 oz more than I would have added, but that's just me.

2) How long until the fermentation is done so I can bottle?

The suspended Yeast should start eating your honey. You'll have to monitor with hydrometer.

3) Can anyone explain 'suspended yeast'? The guy at the brew shop used that word.

Yeast cells that you can't really see that haven't fallen to the bottom. Hence, still 'suspended' in solution.