I am considering making a honey beer for Valentine's day but have no experience using honey in the brewing process. I have read that to get optimal flavor you should hyrate the honey to the beer's specific gravity, pasteurize, cool, and pitch at high kreusen in the fermenter. I also know that you could always add the honey in the last five minutes of the boil so as not to volatilize most of the flavor from the honey (this seems easier). Does anyone have any experience with either of these processes? Also, what seems to be a good amount of honey to use in a 16 BBL batch?
Jeremy Cross
Head Brewer
Boston Beer Works
Jeremy Cross
Head Brewer
Boston Beer Works
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