Brewed an Imperial Oat Ale w/ Honey 10 days ago: 53% Pale Malt 16% Malted Oats 13.1% Flaked Oats 5.3% Golden Naked Oats 2.6% Maltodextrin 0.7% Honey Malt 9.3% Honey OG before honey 1.066. Added honey in 1 lb increments at 24 hr into fermentation, 48 hr, and 72 hr. The last 0.5 lb planning to add in kegs to keg condition for carbonation. LAIII at 70F fermentation, pitched an estimated 1 million cells per ml per P. Oxygenation was splashing into fermenter only. Pulled sample today, 1.014, sample tasted harsh and fusel. I am kind of surprised. I thought I’d be ok with 9% honey. Any thoughts? Hoping this settles down so I don’t have to dump 11 gallons down drain.
So next honey ale w/ around 10% Honey I should oxygenate well, ferment lower (66-67) & maybe wait until day 3,4, and 5 to add the honey? You think that will resolve the problem if all other things remain same?
