6 replies to this topic

[ncbeerbrewer]

So I brewed a brown ale back in the beginning of March and I have it sitting in secondary for the time being. The next keg that blows out in the kegerator and this brown ale is going on tap. I added a lb of regular honey at the completion of the boil. I am trying to get a more pronounced honey flavor to the beer and when I tasted the post fermentation sample of course being fermentable the honey flavor seemed to have gone away. I searched the FAQ and did a board search and didn't find an answer but I am curious if adding in some honey to the beer at kegging time would be a doable idea. I fermented with Wyeast 1026 but I keep my kegerator at 38 degrees and know that the yeast won't actively ferment at a cold temp like that either. So I am just wondering would adding more honey at kegging time contribute some flavor and if I did do it that way would you just stir it in or would heating up the honey to make it more liquidy be suggested. Hope someone can offer a bit of insight. What says thee Brews Bros?

[ThroatwobblerMangrove]

So I brewed a brown ale back in the beginning of March and I have it sitting in secondary for the time being. The next keg that blows out in the kegerator and this brown ale is going on tap. I added a lb of regular honey at the completion of the boil. I am trying to get a more pronounced honey flavor to the beer and when I tasted the post fermentation sample of course being fermentable the honey flavor seemed to have gone away. I searched the FAQ and did a board search and didn't find an answer but I am curious if adding in some honey to the beer at kegging time would be a doable idea. I fermented with Wyeast 1026 but I keep my kegerator at 38 degrees and know that the yeast won't actively ferment at a cold temp like that either. So I am just wondering would adding more honey at kegging time contribute some flavor and if I did do it that way would you just stir it in or would heating up the honey to make it more liquidy be suggested. Hope someone can offer a bit of insight. What says thee Brews Bros?

I've heard using honey malt is a pretty good way to get a honey like taste. It would probably be cheaper too. Maybe not the answer you were looking for but it's something.

[ncbeerbrewer]

Well the recipe did include half lb of honey malt. I just didn't detect much honey flavor not that my taste palate is all that great but aging it might help too.

[macbrak]

I'd add some in secondary late primary if you want honey flavor. Most of the aromatics probably went out the air lock and just added alcohol.

[MX1]

I am having the same problem as you, although I do not keg.To solve this problem, the next time I brew I am going to brew a pale not a brown, use honey malt along with a honey addition.Adjust mash temps so my wort is not a fermentable, and use honey to prime with for bottling.Somewhere in there I hope to get the honey note that I am looking for.

[MtnBrewer]

I don't think you'll cause any problems by doing that but you'll want to be careful about how much you add. One pound of honey in a 5 gallon batch will add about 7 or 8 points to your FG and that's a lot. You should let taste be your guide. Add a little bit, mix it in well (being careful not to oxidize the beer), let it sit for a day and then taste. Lather, rinse, repeat until it tastes the way you want it to.I think that the best time to add honey is during primary. Adding it at flameout heats it up too much and many of the aromatics are lost. Honey malt doesn't taste a lot like honey to me except for being sweet. It's like a very pale crystal malt so the flavor is sweet without the caramel flavor.

[Slainte]

Why not add some honey to the glass?