I have only made one braggot, a nice dark one made from the second runnings of a robust porter. I also added about 4 pounds of fresh 2 row so I'd have enough malt. I added the honey once the wort got down to about 150F. I racked the braggot onto the yeast cake from a prickly pear mead(I'm pretty sure it was White labs dry mead yeast. It fermented a couple of weeks, then several months in secondary and finally to a keg. After a year in the keg I bottled the remaining 2 gallons. It's a very interesting brew, not something to slam down every day but a great sipping brew on a hot afternoon. BTW I took no gravity readings, either FG or OG.