philm63
Grandmaster Brewer
Looking at brewing a Rye IPA and the recipe has a touch of honey (7oz for a 5-gal batch). Thinking this is not enough to be for flavor or aroma, it must be in there for a gravity bump and to dry things out a bit.
Assuming this is the case, would I add the honey during the boil as a late addition, or at knockout? Or should I make a pasteurized water/honey solution close to my OG and pitch after fermentation has slowed a bit?
What I'm not sure about is what would be the best time to feed this small amount of honey to my yeast? Seems to me honey is comprised of simple sugars, but as it's such a small amount, would it really matter where in the process I used it?
Assuming this is the case, would I add the honey during the boil as a late addition, or at knockout? Or should I make a pasteurized water/honey solution close to my OG and pitch after fermentation has slowed a bit?
What I'm not sure about is what would be the best time to feed this small amount of honey to my yeast? Seems to me honey is comprised of simple sugars, but as it's such a small amount, would it really matter where in the process I used it?