Timeline for Honey Post-Fermentation
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 21, 2012 at 13:50 | comment | added | GHP | Someone commented to me recently that the Meadowfoam honey had notes of fresh pipe tobacco to them. After they pointed it it, I do indeed smell it in the mix. I'd love to taste a 100% meadowfoam mead. | |
| Sep 20, 2012 at 2:39 | vote | accept | Pietro | ||
| Mar 26, 2012 at 14:20 | comment | added | GHP | FYI I got my honey in the mail, and that Meadowfoam does taste like roasted marshmallows! Yum! flyingbeeranch.net - my order came in within about 3-4 days of ordering. | |
| Mar 21, 2012 at 20:49 | history | tweeted | twitter.com/#!/StackHomebrew/status/182569685366226944 | ||
| Mar 21, 2012 at 18:50 | comment | added | Pietro | Great answer, upvoted and accepted....so, just so I have this straight, a hypothetical: - post-boil gravity of beer: 1.060 - FG after krausen has subsided: 1.015 (75% AA) - add 2 lbs of honey, take gravity reading (assume its 1.030 once dissolved...how to do this? perhaps dissolve in some water and rack on top of the honey/ginger mixture?) - FINAL final (double-secret) gravity should be 1.015 or lower - I suppose I could just do a manual calculation with 35 gravity points per pound of honey x 2 pounds to find out So there will be enough yeast in suspension to metabolize this honey once I rack | |
| Mar 21, 2012 at 18:42 | comment | added | Pietro | @ Graham, at this point, I put it on my oatmeal. There are two big homebrew shops around me, and one (Annapolis Homebrew) basically gets it from a 'supplier' that, according to the proprietor, looks like Edward Sharpe and the Magnetic Zeroes (read: HUUUUGE hippies). The stuff is fantastic though. | |
| Mar 21, 2012 at 17:14 | comment | added | FishesCycle | When you add the honey (primary or secondary) won't affect the degree of attenuation. My guess is that the recipe specifies to add the honey in secondary to accentuate the aromatics quality of the honey. I don't know if this is true, but I've seen it claimed that the vigorous fermentation in primary drives off volatiles and so reduces the contribution of aromatic ingredients. | |
| Mar 21, 2012 at 17:08 | answer | added | GHP | timeline score: 8 | |
| Mar 21, 2012 at 16:58 | comment | added | GHP | Wow! Meadowfoam sounds awesome! I've got a site open in another window right now to order some :) | |
| Mar 21, 2012 at 16:43 | comment | added | Pietro | even if its added to a secondary? I thought sucrose was typically added at the end of the boil if you were looking to dry out the finish? | |
| Mar 21, 2012 at 15:52 | comment | added | FishesCycle | Honey is essentially fructose and water, and so is completely fermentable. Provided the yeast cell count is high enough, and the ABV low enough, honey should actually dry your beer out in the same way that sucrose does. | |
| Mar 21, 2012 at 14:20 | history | asked | Pietro | CC BY-SA 3.0 |