DrumForHire
Well-Known Member
I'm planning on brewing a Honey Rye Porter. I have my basic recipe set, but I've never brewed with honey before. My research has led to all sorts of options, including adding at/near flameout, adding to the cooled wort, adding in secondary, or adding to the keg. From what I understand, if the honey ferments it loses most of it's flavor. This is for a competition and the honey needs to be evident, so I'm considering adding honey malt to make it a little more obvious. Here are a couple of my questions:
Thanks for any help you can give!
- Some people have said that honey doesn't have to be boiled and should be completely safe to add to fermenting beer. Is this true?
- A post on the AHA website said to use mead/cider "backsweetening" techiques. What does this involve?
- Any advice to make sure that it's obvious that there is in fact honey in the beer?
Thanks for any help you can give!