Home Brewing with Kingnat

[kingnat]

Have you noticed a difference since trying this? Something I had never heard of (yeah, you posted this a year ago, so what, wanna fight about it?)
Bought 12lbs of honey a month ago at a farmer's market. Made a light honey that we kegged for a party and was a resounding success. Have a brown honey ready to bottle, and brewed two more batches today, one more light honey, and a honey oktoberfest (super experimental)

We have added 1.5 lbs to the boil, and 1.5 lbs boiled in 1 gallon of water a couple days later.

And? Taste?

[swiggidy]

And? Taste?

You didn't answer my question...

The honey beers turned out ok, I realized I didn't care for the yeast we were using, but nothing wrong with the process. I find that non connoisseurs are more impressed with my honey beers (or my chocolate infused beers) than I am. On a side note, I have been accused of being a purest.

P.S. I am extract brewing, a lot, but the results have been very good.

P.S.S. Did a second batch of honey and I think adding it 10 min left to boil is sufficient (as opposed to a secondary addition).

[kingnat]

You didn't answer my question...

I think I can tell a difference. I think most homebrew beers have a slightly off flavor, that I attribute to fermenting at too high a temperature. It doesn't mean they can't still taste good, but it is very noticeable to me. I haven't done a side-by-side test, but I might. Since I moved out, I don't have a huge space to brew, but I'd like get a few smaller (~3 gallon) carboys and do some smaller batches.

I could conceivable run the experiment to confirm, but I'm pretty convinced that it's there.