How will it affect... Adding honey as priming sugar?

[branlovesbeer]

What will be the affect on my bear if I add honey as my priming sugar?

I have read a couple posts where people have done this.

Good?
Bad?
Flavor affected?

[zoom6zoom]

When used in the body of the beer, honey generally takes longer to ferment completely. I'd estimate that it may take a bit longer to work in the bottle, as well. Not a problem if you're a patient man.

[Cosmic Charlie]

I prime with honey from time to time. For some discussion in favor of using honey, check out the video dated Sept 12, 2006 entitled "Brewing Beer with Honey"

http://www.basicbrewing.com/radio/index.php?page=video

[Chubber]

Yeah, you are going to see your bottle conditioning time go from 1-2 weeks to 2-3 months. I have used a 1/2 and 1/2 method before. You also need to use a lot more honey. 1 tsp of sugar means about 1 tbsp of honey. It will vary a lot depending on the fermentable content of your honey.

[HogieWan]

if you want honey flavor/aroma, I'd suggest you put it in the boil. Priming sugar is used because it ferments quickly, completely, and (most importantly) predictably.

[branlovesbeer]

Originally posted by HogieWan
if you want honey flavor/aroma, I'd suggest you put it in the boil. Priming sugar is used because it ferments quickly, completely, and (most importantly) predictably.

Can I just add it to the boil, No Problem?
Or is there something I have to do to prepare it first?

[Mill Rat]

Originally posted by branlovesbeer
Can I just add it to the boil, No Problem?
Or is there something I have to do to prepare it first? There's nothing special you need to do first from a treatment perspective, but from a processing perspective I'd gradually thin it out before adding it to the brew pot, so you don't end up with a thick glob of honey charring away on the bottom of the pot, stinkin' to high heaven.

When I make mead, I heat the jars of honey in the microwave to a hot-to-the-touch temperature (~125 F?) to thin it out, dump it all into the brew pot, use hot water to rinse the rest of the honey out the jars (cover and shake well), and stir with a large whisk to mix the rinse water in well before rinsing the next jar. Once the jars are rinsed, I mix in about a quart of water at a time, following each with some vigorous stirring, until the honey is thinned out to the point that the water I add mixes in well as I pour it in. From your perspective, you can start with the honey in a separate container, and add wort in small amounts and stir following each addition until the wort/honey mixture it is uniformly mixed and thin enough to mix readily with the wort.

[Cosmic Charlie]

In my humble opinion, boiling honey drives off some flavor and aroma. Some people choose to steep the honey instead, just to sanitize it. I may go too far on the 'relax, dont worry' side, but I like to add honey without boiling it. I know that increases the risk for infection - if it does go bad, then you pour it out (hasn't happened to me yet). If it isn't infected, then you get that great honey flavor. Each brewer has to decide for themself how much risk they are willing to take. There is not one right way to use honey.

When it comes to conditioning however, I do boil it because I don't add honey at that stage for hte flavor.

[Mad Scientist]

Honey and sugars I ususlly add at flame out, slowly

[branlovesbeer]

Pardon me for not knowing all of the brewing terms yet...

What does flame out mean?

Does that mean right at the end of the boil immediately after remove the wort from the heat?

[markaberrant]

Originally posted by branlovesbeer
Pardon me for not knowing all of the brewing terms yet...

What does flame out mean?

Does that mean right at the end of the boil immediately after remove the wort from the heat?

You got it Pontiac.