when to add honey to saison

I hadn't realized the White House Ale added honey on the hotside. My braggot had a cold side honey addition. Interestingly enough, I used a wine yeast with that batch (don't recall which), so the added yeast wouldn't have impacted maltotriose much. But it was only a 3 gallon batch, so it didn't last years. I'm starting to think about making another one, so maybe years from now, I'll have something to report..

 

I've been making mead for 2 decades by simply mixing raw honey, water, yeast nutrient, and yeast together at room temperature with no pasteurization whatsoever and have never once had an issue with infection or off flavors, and that's with as long as 15 years of aging.

 

Honey (mead) has a different set of sugars than wort (beer).

For example, wort includes a fair amount of maltotriose.

Cheers!

 

I know you speculated above that the presence of maltotriose and other sugars pose an issue in regards to the addition of raw honey, but the experience of many homebrewers says otherwise, and experience trumps speculation in my opinion.

 

This is a non-existent problem looking for a cause.