Here's the thing about honey: it doesn't leave much character in the beer. Mostly it is just an expensive way of adding sugar. The exception to the rule is if you a) use a good, raw, local honey (never use the grocery store stuff) and b) add it AFTER fermentation. The very delicate honey characteritics will simply get blown out druing the boil or during the fermentation.
cough,cough I have to disagree with that blanket statement
I make a honey wheat (panty dropper) that can be a tad over-powering with honey aroma/taste.
Honey of choice >
Uhhm - I wouldn't call it a "blanket statement". Its my experience and it is corroborated by many others. If you disagree, that's fine. I certainly respect your opinion and your experience. The "cough, cough" question mark BS is unnecessary. You can disagree politely and informatively without the drama.
You know I was going to let this slide but after thinking about it and reading your results with the DuPont yeast decided to bring it back.
First I bolded & colored
your remarks to show it was a "blanket statement
" by you.
Second do you have images turned off? it was a tongue in cheek remark (cough,cough) with a smiley face next to it.
You called it drama while I thought it was lighthearted joke, but to each his own.
I seem to get great results with honey via the specific process I posted-- after FLAME-OUT, ferment cool 58F with a clean neutral yeast and listed the best honey to use --> BTW is sold most grocery stores.
This was learned after trail & error. Seems other people also get good results with that recipe.
You seem to get good results with the DuPont yeast while "my experience and it is corroborated by many others
don't have much luck--ie: stuck/stalled,ect.
Why is that? because thur trail & error have learned what works for (you) with that yeast.
Hell I could just say based on "my experience and it is corroborated by many others"
say that yeast doesn't work but I didn't feel the need to chime in on that thread with a "blanket statement