Aren’t you doing both (a) and (b), uthristy?
Doesn’t sound like (b) so much. He says he adds the honey after flameout. That’s well before (b)'s “after fermentation”. Wisdom being that the honey character gets blown off during the vigorous part of fermentation but evidently, uthirsty isn’t seeing that.
I used to add .25lb before the boil 2007
But now @ 5 mins after flameout.
I don’t find the honey being scrubbed out during fermentation and in fact have backed down the amount of honey.
Uhhm - I wouldn’t call it a “blanket statement”. Its my experience and it is corroborated by many others. If you disagree, that’s fine. I certainly respect your opinion and your experience. The “cough, cough” question mark BS is unnecessary. You can disagree politely and informatively without the drama.
You know I was going to let this slide but after thinking about it and reading your results with the DuPont yeast decided to bring it back.
First I bolded & colored your remarks to show it was a “blanket statement” by you.
Second do you have images turned off? it was a tongue in cheek remark (cough,cough) with a smiley face next to it.
You called it drama while I thought it was lighthearted joke, but to each his own.
I seem to get great results with honey via the specific process I posted-- after FLAME-OUT, ferment cool 58F with a clean neutral yeast and listed the best honey to use → BTW is sold most grocery stores.
This was learned after trail & error. Seems other people also get good results with that recipe.
You seem to get good results with the DuPont yeast while "my experience and it is corroborated by many others don’t have much luck–ie: stuck/stalled,ect.
Why is that? because thur trail & error have learned what works for (you) with that yeast.
Hell I could just say based on "my experience and it is corroborated by many others" say that yeast doesn’t work but I didn’t feel the need to chime in on that thread with a “blanket statement”.
Good grief :-X
Regarding Honey:
All brewers should visit the BJCP website where there is a new Mead Study Guide that is an incredible resource for any mead maker and anyone using honey in their beer. One of the authors was Ken Schramm who authored the book “The Compleat Meadmaker”. There is a very good summary of honey characteristics in the study guide.
Martin
Hi, Martin. Nice to see you here.
I might could agree that I was a little “touchy” … but don’t deny you weren’t being drmatic. ;) I guess I just don;t like being coughed at.
Fermentation control is one of the most critical and sensitive parts of the beer making process. The quality and consistency of the end product rely on it.
I find that fermenting most of my ales in the 60-65F range yields pretty consistent results, whereas I like to ferment my lagers in the 48-50F range. However there are some ales (Saison, Steam beer, etc) as reported by Michael Jackson which are fermented warmer with good results especially Farmhouse ales. Bigger and bolder flavors are achieved by increased ferm temps, but be careful with those temps…bigger and bolder flavors aren’t necessarily better.
I have found that cooler fermentations yield smoother flavors in most of my beers.