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I'm not quite an expert on beer making, but I have made honey ales a few times and was a beekeeper for about 8 years, so I have some honey knowledge. The crystallized honey is no different from normal honey. You can decrystallize it by suspending its container in warm water. This should make it a normal honey texture again, and it


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I was going to point out that organisms that produce endospores, like Clostridium botulinum survive in honey, but then I remembered that you can not kill them by boiling. The spores could also be naturally present in anything you brew or preserve. This is why you should use a pressure cooker for canning non-acidic foods. I did a bit more research, and found ...


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Well, I'm a microbiologist and brewer. Bacteria will not GROW in pure Honey but they can survive. When honey is diluted to make mead it's party time for bacteria! Heating honey by boiling may kill some bacteria but spores can survive (including Clostridium). To kill spores you need a temperature of 121C sustained for a minimum of 20 minutes. This is ...


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