Whe do I add Honey to the boil? (Honey Porter Recipe)

[saeroner]

The instruction i'm getting doesn't mention adding the honey (morebeer . com)\

I'm guessing add at flame out?

Thanks. Just adding recipe to beersmith now

 

[rodwha]

If you want the flavor to come through a bit you add it at flameout or even in the fermentor.

I've added honey a week after fermentation began and it worked well, but if there are wild yeasts in it it's possible it could have some impact, especially if you are washing your yeast.

 

[Bamsdealer]

Flameout is the most common, but as the previous poster suggested it may come through more if you add it to a fermenting beer. Best thing to do if you choose that route is figure on dissolving your honey in a quart of simmering water before chilling to ferment temps and adding it. This will ensure it mixes completely with your fermenting wort.

Another thing you can do is bottle with honey instead of priming sugar. Use a priming sugar calculator that takes into account the type of priming sugar you're using as corn and cane sugar have more fermentables compared to honey. Add whatever you aren't using for bottling at flameout.

 

[m1batt1]

Be careful of not overheating and cooking off some of the aroma of the honey if you're adding it after fermentation. As mentioned the possibility exists of introducing wild yeast especially if its from a local source and not store bought but that would be the only concern. I heat 1-2 cups of water on the stove, pour honey in and stir til its dissolved. Then add to fermenter and let it work. The honey IMO comes through a lot better adding at this point.

Sent from my SGH-I747 using Home Brew mobile app

 

[CaptainArgo]

Honey is a pretty sterile thing since it is super-saturated with sugar (very sugary solutions are a preservative, hence fruit "preserves"). I guess there might be wild yeasts in it, but the chances of a bacterial infection from the honey itself is virtually nil as long as all the things that the honey touches are clean.

 

[rodwha]

My understanding is that it's safe except for the possibility of wild yeasts.

 

[CaptainArgo]

My understanding is that it's safe except for the possibility of wild yeasts.

That makes some sense. Sugar is a preservative in large part because it is hygroscopic -- it sucks the water out of pretty much everything and absorbs it all. Considering the availability of dry yeast, however, it seems like the yeast could probably survive that.