I brewed a sour saison a few weeks ago. I kegged it yesterday and it was lemony, a little tart, and a little sour. I started force carbing it yesterday at 40 degrees Fahrenheit. It had a nice taste, but thought it could use sometthing else. However, I coul not think of wht that something was. Today in the grocery store, I saw honey and now realize that could make a nice addition to the beer. So I have two questions: 1) Obviously I will have to warm the beer in order for the yeast and bateria to consume the honey. I do not think this willl be a big deal, but would not mind some other opinions. 2) I have never used honey, how much do you think is necessry for a 2.25 gallon batch? I am also asuming I should boil it in a litttle water first in order for it to dissolve better in the beer. However I would not mind advice on this either. Side note: 4.75 lbs pilsner malt .5 lbs Munich .25 lbs White Wheat 2 oz of acid malt Mashed at 150 1 oz of halllertau at 60, .4 oz at 0 min Used WY3711 (French Saison) and dregs from another of my sours (diverse mix) Fermented around 70 degrees.
I wouldn't do it, the beer sounds tasty as is. Honey is about 95% fermentable and probably won't add a ton to the beer
I used a lb of Orange Blossom honey on a 5 gallon saison batch last month and it lent a nice element to it. (added it with 10 minutes to go in the boil fwiw)
Actually, the sugars in honey are practically 100% fermentable. If you include the water and everything else (flavor compounds etc.), typical honey is about 75-ish percent fermentable.
so it sounds like no on thinks I should tinker with it at this point... I guess there is always next time
If you're kegging that's the best way to keep the yeast from NOT eating the honey. You'll get more flavor that way and you won't have to warm the keg up. Just a shake and bake and you would have it diluted. Maybe heat the honey a little to help it pour.
