- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 2/13/14 at 11:07 am to LSUGrad00
Posted on 2/13/14 at 11:07 am to LSUGrad00
quote:
Depends where you get the honey from. Most honey from the store is already heat treated and pasteurized.
It is raw honey. Get it from a friend of mine who has some bees in New Roads.
0
Posted on 2/13/14 at 11:07 am to BugAC
quote:
1) Is adding to the secondary the best case for extracting more flavor than fermentables? I assume it will still ferment a little, unless i cold crash the secondary to keep the yeast dormant.
You could hit it with some campden tablets, but only if you're kegging.
quote:
2) Do i need to pasteurize the honey?
Nope. Nature's already done that for you.
quote:
3) Will the honey added to secondary, and then bottle, end up contributing too much sugars and result in a second fermentation, and thus, bottle bombs? Or is the amount of honey added, not enough to awaken the yeast?
I concur with Frat. Kaboom.
Posted on 2/13/14 at 11:08 am to Fratastic423
quote:
3. Definitely bottle bombs.
How do i avoid the bombs with using honey in this way?
I guess i'll just add it to the primary before transferring my cooled wort to the fermenter.
This post was edited on 2/13/14 at 11:09 am
Posted on 2/13/14 at 11:09 am to BugAC
quote:
How do i avoid the bombs with using honey in this way?
Either keg or treat your honey addition as a sugar addition when you are bottling. There is really no way that you are going to be able to have unfermented honey in your beer unless you keg it.
Posted on 2/13/14 at 11:10 am to BottomlandBrew
quote:
Nope. Nature's already done that for you.
That's what i thought. What about if using raw honey, the same rule applies? I always thought that honey was naturally anti-bacterial.
Posted on 2/13/14 at 11:14 am to BugAC
quote:
I always thought that honey was naturally anti-bacterial.
Essentially. It's so sugary that it pulls water out of anything that touches it, thus killing the bacteria. I've read documentation where there are some spores that survive the suagry environment, but can't survive the low pH of fermentation.
Posted on 2/13/14 at 11:16 am to BugAC
Honey is sterile/anti-bacterial and doesn't spoil bc the wild yeast in honey are suspended in a low water environment.
When honey is added to water the sugars are diluted and the wild yeasts will 'reactivate' for lack of a better word.
You can make traditional mead by diluting honey in water and throwing it the ground... all the yeast and nutrients the yeast need are already in the honey.
When honey is added to water the sugars are diluted and the wild yeasts will 'reactivate' for lack of a better word.
You can make traditional mead by diluting honey in water and throwing it the ground... all the yeast and nutrients the yeast need are already in the honey.
Posted on 2/13/14 at 11:18 am to BottomlandBrew
In summation, so if i plan on adding the honey to the primary, prior to racking the wort to the fermenter, would y'all pasteurize the honey first?
FWIW, i've never pasteurized any fruit that i've added to my brews either, and never had an infection. Figure the alcohol kills off the small traces of bacteria.
FWIW, i've never pasteurized any fruit that i've added to my brews either, and never had an infection. Figure the alcohol kills off the small traces of bacteria.
Posted on 2/13/14 at 11:19 am to LSUGrad00
quote:
When honey is added to water the sugars are diluted and the wild yeasts will 'reactivate' for lack of a better word.
Ah, ok. So it's the wild yeast that could be the culprit.
Posted on 2/13/14 at 11:22 am to BugAC
quote:
so if i plan on adding the honey to the primary, prior to racking the wort to the fermenter, would y'all pasteurize the honey first?
Personally, I wouldn't.
Posted on 2/13/14 at 11:23 am to BugAC
If it were me, I would not pasteurize it. If it is truly raw, as in bee body parts raw, I'd filter it, but I would not pasteurize it. That's just me, though.
Posted on 2/13/14 at 11:25 am to BottomlandBrew
quote:
If it is truly raw, as in bee body parts raw, I'd filter it, but I would not pasteurize it. That's just me, though.
Truly raw, straight from the hive.
Posted on 2/13/14 at 11:27 am to BugAC
quote:
Truly raw, straight from the hive.
yeah, I'd definitely filter that stuff... You don't want bee parts in your Kolsch.
Posted on 2/13/14 at 11:32 am to LSUGrad00
quote:
yeah, I'd definitely filter that stuff... You don't want bee parts in your Kolsch
I don't have a filter. All of the sediment should fall to the bottom, anyway. I do not visibly see bee parts when i open the lid to the bear (plastic bear container).
Posted on 2/13/14 at 11:35 am to BugAC
Do you have a kitchen strainer?
Posted on 2/13/14 at 11:35 am to BugAC
Another update: My whiskey barrel that has been sitting unused, with 1 gallon of albertson's brand whiskey inside, is losing the bottom ring. I assume this is due to the cold weather affecting it, out in the garage.
Posted on 2/13/14 at 11:36 am to BottomlandBrew
quote:
Do you have a kitchen strainer?
What's a kitchen strainer? I only have beer strainers.
Posted on 2/13/14 at 2:32 pm to s14suspense
Hoping to get a brew in tomorrow. Thinking of doing a ginger hibiscus saison for Zapps because I have a big yeast cake built of from another saison I have going. When I go to the store I want to buy ingredients for a second batch as well. Thinking about doing an IPA, but I have a Trippel farmhouse beglian wtf ever you want to call it IPA coming up on tap soon. Don't feel like brewing anything dark as temps will be rising soon. Might go with a SMaSH Vienna/Amarillo. Thoughts? Any other good SMaSH combos y'all have done.
Posted on 2/13/14 at 7:06 pm to BottomlandBrew
quote:
Might go with a SMaSH Vienna/Amarillo. Thoughts? Any other good SMaSH combos y'all have done.
Couldn't even begin to tell you what I'd expect from something like that.
Only SMaSH we've done is a all Galaxy IPA.
Need to decide what we'll be brewing for Zapps and when we're going to brew it pretty soon here.
Posted on 2/13/14 at 8:11 pm to s14suspense
I've brewed on with calypso before and it came of pretty well.
I agree about zapps, I need to figure that out
I agree about zapps, I need to figure that out
Page 123 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News