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Honey Question - APA Addition

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Pickaxe

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Hi Guys,

Recently had a bit of a disaster, the missus dunked a 4 litre mini mash and hop boil down the sink, thinking the brown green mush was something that needed rinsing. AGGHH!

Anyway, I decided to add 1kg of local honey (no preservatives etc.) to my batch to get something...? Make up what I'd lost.

What are your thoughts on using honey? I've used 500g before with great results, but have been reading about risks with honey, slow fermentation etc. , and wondered if a 1kg add will give me unusual things to look for.

Recipe:
1.7 kg Coopers Pale Ale
1kg Morgans Cararmalt can.
1kg local honey (slightly candied)
Galaxy 25g 20 min
Galaxy 25g 0 min
US 05 Yeast.
25L batch.
OG was 1052.

I have some fermentation going, only been a day. Just wondering what I might expect having read honey can be problematic, and I am only a novice brewer getting more excited and moving from extract to partial/mini mash additions.

It's tasting great, but thinking honey is a preservative by nature, do i have to watch for anything?

Thanks guys, any feedback would be greatly appreciated.

Andrew.
Sunshine Coast.
 

Pickaxe

Well-Known Member
Joined
8/1/13
Messages
510
Reaction score
78
Location
Sunny Coast
To clarify my question:

Will honey slow fermentation at this ratio? If so, would it be significant?
Are there infection risks?
I did not boil, just added and aerated in the wort when cooled.

When would some of the concerns I read about honey come into play?
 

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