This could just simply be from the hops. Trying to find the recipe, and will post it. I think we may have used Columbus for bittering as opposed to Magnum...another reason to use magnum for hoppy beers!
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I prefer to add honey to beers 2-3 days after fermentation has been well under way. There is already alcohol present which will deter any infection from wild yeast or bacteria, and still plenty of yeast rarin' to go to ferment fresh (and simpler) sugars, as long as your chosen yeast is tolerant of higher alcohol %.
No problems after many years of brewing with honey this way. I use the least-processed honey I can find (i.e. not super-market pasteurized honey). Local beekeepers' honey is the best and most aromatic, but at least in my neck of the woods, the only local beekeeper honey that is available is usually wildflower. For varietal honey, I have to drive a bit, or order online.
One great trick to remove sulfur from beer is to run the beer through a line of copper. You can even take a copper pipe and stir the carboy/bucket/keg.
There's a risk of some pectin haze but I'd rather risk hazy beer than infected beer.