I just tried the White House Honey Porter and have a question for all the great minds out there.
The Northern Brewers recipe says to add the malt and the honey at the beginning of the biol and to have a two step fermentation of 10 days for each phase.
The BeerSmith recipe says to add the malt at the beginning of the boil and the honey after a 4 day primary fermentation (and before the 10 day secondary. (unless I'm reading it wrong.)
My question is what will the difference be between these two approaches? I added at the boil; would I have been better off adding after the primary?
Should I consider adding more after the primary?
Also, should I just watch the fermentation and cut the primary after the fermentation stops? or wait a specific number of days? What difference will the different fermentation styles make for the flavor of the beer?
Sorry if these are dumb questions, but this is only my second attempt. Thankfully, beer is very forgiving. It seems that as long as I am clean, things work out pretty good.
Thanks-
The Northern Brewers recipe says to add the malt and the honey at the beginning of the biol and to have a two step fermentation of 10 days for each phase.
The BeerSmith recipe says to add the malt at the beginning of the boil and the honey after a 4 day primary fermentation (and before the 10 day secondary. (unless I'm reading it wrong.)
My question is what will the difference be between these two approaches? I added at the boil; would I have been better off adding after the primary?
Should I consider adding more after the primary?
Also, should I just watch the fermentation and cut the primary after the fermentation stops? or wait a specific number of days? What difference will the different fermentation styles make for the flavor of the beer?
Sorry if these are dumb questions, but this is only my second attempt. Thankfully, beer is very forgiving. It seems that as long as I am clean, things work out pretty good.
Thanks-