BeerNut
Brewer
Hi all,
I once was at a local event with a friend, and he went on a beer run for us. He came back with a Honey Brown that was fantastic. I never found out what he got me, and never having had a honey brown before I started drinking a bunch of brands, but never found one quite as good. So, now that I make my own I am looking for any advice on making a honey brown, that has a really nice strong honey note on the finish like I remember this beer having. Members of the local club around here all tell my to stay away from using real honey, as it ferments away most all of its flavor, instead they suggest using Honey Malt as a steeping grain in my extract recipe. I asked about priming with honey and was informed that since honey is 100% fermentable and can lead to blowing off caps or over carbonation, as well as long bottle conditioning times that I'd be better off sticking with LME or corn sugar.
Any thoughts?
BeerNut
American IPA in bottles
Oktoberfest in the primary
Irish Red in planning
I once was at a local event with a friend, and he went on a beer run for us. He came back with a Honey Brown that was fantastic. I never found out what he got me, and never having had a honey brown before I started drinking a bunch of brands, but never found one quite as good. So, now that I make my own I am looking for any advice on making a honey brown, that has a really nice strong honey note on the finish like I remember this beer having. Members of the local club around here all tell my to stay away from using real honey, as it ferments away most all of its flavor, instead they suggest using Honey Malt as a steeping grain in my extract recipe. I asked about priming with honey and was informed that since honey is 100% fermentable and can lead to blowing off caps or over carbonation, as well as long bottle conditioning times that I'd be better off sticking with LME or corn sugar.
Any thoughts?
BeerNut
American IPA in bottles
Oktoberfest in the primary
Irish Red in planning