Fusels In Honey Beer

Discussion in 'Homebrewing' started by hoptualBrew, Jun 12, 2019.

  1. hoptualBrew

    hoptualBrew Defender (607) May 29, 2011 Florida

    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.
     
  2. NorCalKid

    NorCalKid Initiate (111) Jan 10, 2018 California

    Calibration of equipment? Maybe the probe was reading wrong, fermented to warm?
     
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  3. wasatchback

    wasatchback Disciple (304) Jan 12, 2014 Utah
    Trader

    Not enough O2 and warmish fermentation temps... and a sizable amount of sugar.
     
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  4. hoptualBrew

    hoptualBrew Defender (607) May 29, 2011 Florida

    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?
     
  5. wasatchback

    wasatchback Disciple (304) Jan 12, 2014 Utah
    Trader

    Yes I would almost guarantee it
     
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  6. minderbender

    minderbender Aspirant (217) Jan 18, 2009 New York

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