Priming with Honey

I tried priming with honey once. I used about 1 tsp per liter. and I am afraid it tasted no different than sugar. Michael

I've tried primimg with honey...there's absolutely no advantage to it. I'd suggest you stick with corn or table sugar. Cheap and reliable.

------------->Denny

My limited experience priming with Honey, any variety that pleases, is a superb fine champagne-like carbonation which excelled. Experiment with the amount used, which I added directly to the bottle before filling; about a half teaspoon per 24oz. champagne bottle of Ale, plastic stoppered. Three-quarters of a teaspoon proved a bit too much and spewed out upon careful opening -- finishing secondary fermentation is important to avoid this! Otherwise, for Rheinheidtgebot beers, I would just use DME or other malt extract by krausening -- and avoid other additives like conditioning salts & yeast nutrients, which flavours seem to detract from the brew. If you use honey, use the hydrometer and keep notes as to exact type of honey used (thus, it being necessary actually to add it to your beer before bottling (I would dissolve in a little boiling water), taking readings before & after honey addition and adjusting where necessary -- using stoppered rather than capped bottles till you are sure of the result). I am just beginning to experiment again myself. Notice that many are adding a couple of lbs honey to ESBs and other British ales today with highly pleasing results. GOD Bless!

Veneta, Oreg>>

Veneta, huh? I live just outside Noti, so we're practically neighbors! Brooks, with all due respectDenny