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Honey as fermentables?
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Thinking of grabbing a tin of Morgans cervesa and pouring in a kilo or two of local honey?
Was thinking of doing a primary ferment with the tin, 500g > 1kg dex (or 1kg honey?), 250 light malt. Then after a week and everything has settled, add 1kg Honey and 30g of hops.
Maybe some lemon juice, rind, slices as well?
What are your thoughts? Has anyone used honey as a primary fermentable sugar? What are your experiences?
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