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Started By
Message
1
Posted on 4/22/14 at 2:53 pm to DR Hops
quote:
My main concern is diluting the honey aroma and flavor too much
I agree that's why I would heat the solution before adding the honey and not heating the combined solution.
You'll want that honey heated for as short a time as possible otherwise you'll be driving off the aromatics of the honey.
quote:
Also, how do i go about figuring how much water to add to the honey to get the same SG as my wort?
V = (W * .035) / SG
V = Volume of water needed in gallons
W = Weight of honey you are using in lbs
.035 = gravity potential of honey
SG = Starting Gravity you are matching
ETA: Clarified the volume was in gallons.
This post was edited on 4/22/14 at 3:17 pm
Posted on 4/22/14 at 3:09 pm to s14suspense
quote:
I'd consider adding it at flameout.
Everything i've read about that, leaves no residual honey taste. Now granted, my honey kolsch will have honey malt, to give it more of a honey taste, but i do want some natural honey prescence and have it not all ferment out.
Posted on 4/22/14 at 3:13 pm to LSUGrad00
quote:
V = Volume of water needed
Volume in quarts?
Posted on 4/22/14 at 3:16 pm to DR Hops
quote:
Volume in quarts?
Gallons
Posted on 4/22/14 at 3:30 pm to DR Hops
quote:
Now granted, my honey kolsch will have honey malt, to give it more of a honey taste, but i do want some natural honey prescence and have it not all ferment out.
Yes. I think I'd actually just suggest using honey malt. If I were just adding honey to boost the gravity a la Hopslam then I'd add it at flameout.
Posted on 4/22/14 at 4:32 pm to s14suspense
I've added honey straight to a keg before and it had a strong honey flavor. Don't have to add very much at all for it to come through. Maybe about 1/2 a cup is all.
Posted on 4/22/14 at 4:41 pm to LSUGrad00
quote:
V = (W * .035) / SG
V = Volume of water needed in gallons
W = Weight of honey you are using in lbs
.035 = gravity potential of honey
SG = Starting Gravity you are matching
V = (1 lb.) * .035 / 1.053 SG
V = .035/1.053 = .03 gallons = .48 cups
.48 cups water to 1 lb of honey? That doesn't look right. Weight is in lbs or ounces?
This post was edited on 4/22/14 at 4:43 pm
Posted on 4/22/14 at 5:25 pm to DR Hops
Sorry, should be
V=(w*1.035)/sg
In your case
1.035/1.053 =.982 gallons or 15.7 cups
V=(w*1.035)/sg
In your case
1.035/1.053 =.982 gallons or 15.7 cups
Posted on 4/22/14 at 10:51 pm to LSUGrad00
Bottled some year old lambic today and was very surprised by the results. It was not as sour as I had expected but very aromatic. I bottled some of it straight as a Grand Cru and then added champagne yeast to the remainder with the expectations that it will be more gueuze like.
I brewed a batch of lambic last week and then pitched a starter that I built up from a bottle of Cantillon. I let it open ferment for a few days and transferred it to my barrel this evening to replace the 4 gallons that I had pulled for bottling.
I also pitched in some dregs to help expand the microbe portfolio
Sealed up until next spring
I brewed a batch of lambic last week and then pitched a starter that I built up from a bottle of Cantillon. I let it open ferment for a few days and transferred it to my barrel this evening to replace the 4 gallons that I had pulled for bottling.
I also pitched in some dregs to help expand the microbe portfolio
Sealed up until next spring
Posted on 4/22/14 at 11:05 pm to rds dc
Damn. Just damn.
Polished off a keg of coffee porter, and kegged a batch of Nelson Sauvin IPA. Force carbonating it to be ready to drink tomorrow. Will be interesting for sure.
Polished off a keg of coffee porter, and kegged a batch of Nelson Sauvin IPA. Force carbonating it to be ready to drink tomorrow. Will be interesting for sure.
Posted on 4/22/14 at 11:28 pm to rds dc
quote:
rds dc
I tried a good bit of one year old lambic recently and it was very interesting. Very green and earthy, lemony, not sour or complex compared to older lambics. I liked it, though.
How much do you think the open fermentation worked?
Doesn't look like your aging in wood barrels?
Very cool!
Posted on 4/23/14 at 7:55 am to rds dc
looking forward to May even more now
Posted on 4/23/14 at 9:40 am to LSUGrad00
quote:
In your case
1.035/1.053 =.982 gallons or 15.7 cups
That seems like a lot.
Posted on 4/23/14 at 9:42 am to rds dc
quote:
rds dc
This is the reason i wish i liked sours. I would love to brew a batch, and just let is sit for a year or more. However, i have not acquired the taste. I do have a bourbon barrel. Maybe I just barrel age something for a long time. Maybe a barley wine.
Posted on 4/23/14 at 9:51 am to DR Hops
quote:
That seems like a lot.
I agree, it's a lot more than I would use, but you asked to match your SG.
To get a gravity of 1.053 you'd have to dilute the honey in 15.7 cups of water.
I'd probably start with a quart of water, but that will give your honey solution with a gravity of about 1.140.
Posted on 4/23/14 at 9:54 am to rds dc
Posted on 4/23/14 at 9:55 am to LSUGrad00
Has anyone done a mead? I am intrigued to try this. I have a friend in the restaurant biz who can get me wholesale honey so I think I may buy a big thing and make a big batch of mead....
Posted on 4/23/14 at 9:58 am to SouthOfSouth
I've done a few cysers. 5 gallons of cider and 10 lbs of honey. Takes a year to get to where I like it. I need to make some more once a wine bucket is freed up.
Posted on 4/23/14 at 10:00 am to SouthOfSouth
I'm pretty sure Boo has done several
I get a lot of honey from local beekeepers and have considered making mead, but I've never even tried it before. I do have a bottle at home that I've had for a couple years now though.
I'm thinking of making a braggot instead. I don't think I want to do anything to the honey before adding it though, leaving it as raw as possible.
I get a lot of honey from local beekeepers and have considered making mead, but I've never even tried it before. I do have a bottle at home that I've had for a couple years now though.
I'm thinking of making a braggot instead. I don't think I want to do anything to the honey before adding it though, leaving it as raw as possible.
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