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Post by tommymorris on Aug 13, 2021 15:33:21 GMT -6
I am thinking of adding the honey after the malt fermentation dies down. I see that recommendation in lots of online publications.
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Post by Ken on Aug 13, 2021 15:47:58 GMT -6
I am thinking of adding the honey after the malt fermentation dies down. I see that recommendation in lots of online publications. So add it to the fermenter? We're assuming that the honey is sanitary or do you heat it to a certain temp and THEN add it? I'd like to see the reason for that (which I assume has credibility) because my preference would be to get it into the kettle and sanitary and well mixed with the rest of the wort.
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Post by tommymorris on Aug 13, 2021 16:01:38 GMT -6
I am thinking of adding the honey after the malt fermentation dies down. I see that recommendation in lots of online publications. So add it to the fermenter? We're assuming that the honey is sanitary or do you heat it to a certain temp and THEN add it? I'd like to see the reason for that (which I assume has credibility) because my preference would be to get it into the kettle and sanitary and well mixed with the rest of the wort. Well, some people boil, some pasteurize, some just add to the fermenter. Honey is antibiotic so a lot of people are willing to just add it directly to the already fermenting/fermented beer. Apparently that maximizes the retention of any honey flavors. Here’s one article: www.midwestsupplies.com/blogs/bottled-knowledge/when-to-add-honey-to-beer
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Post by brewbama on Aug 13, 2021 16:05:24 GMT -6
I just plug it into BeerSand let it do the calculations. Okay, I don't have BeerSand ( ) so I used Brewgr for this. … Damn auto corrupt 🤦♂️ Sent from my iPhone using Tapatalk
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