premium
|
I love it. Don’t use too much, or it gets overpowering. But with just the right amount, it is amazing and wonderfully complex depths to anything that it goes in.
Thoughts?
|
Private message 
|
|
Never used it but would be very interested in trying. Any suggestions on % of total fermentables?
|
10/16/2012 6:47:52 PM
Private message
|
|
Yah, I really like the flavor, though not so much the smell, but it’s definitely overpowering. I used it for 7% of fermentables in a pretty malty dark beer and it was too much in my opinion.
|
10/16/2012 9:25:38 PM
Private message
|
|
Buckwheat is part of my food culture (pizzoccheri; polenta taragna) and not (gallette au sarrasin; soba).
A good European buckwheat honey has a very strong buckwheat flavor.
I tried only one sample in Canada, it was not so strong but still good.
I had a couple of varietal meads, and they were very interesting.
How did you use the honey? in a brown beer?
|
10/17/2012 3:07:16 AM
Private message
|
|
|
|
I used it in a tart cherry cyser. I used one pound in a six gallon recipe that had 15 pounds of orange blossom honey and 5 gallons of apple juice. Probably just about the right amount, no more. It came as a barrel aged characteristic, without being in a barrel. Very unique smell and taste.
|
10/17/2012 3:41:07 AM
Private message
|
|
I’ve used it in imperial stouts in the past with very good success. 3 lbs in a 6 gallon batch is the sweet spot, IMO.
|
10/17/2012 5:54:18 AM
Private message
|
|
I’ve had some phenomenal dark braggots & a really nice Metheglin using the honey exclusively. A good meadmaker can make some wonderful stuff with the honey, imo.
|
10/17/2012 7:15:59 AM
Private message
|
|
I’ve been thinking of making a 100% buckwheat mead. And I have enough honey on hand to do it. Somebody talk me out of it.
|
10/18/2012 9:28:40 PM
Private message
|
|
|
|
Make sure you use enough nutrients when you do make it. And backsweeten with buckwheat honey also.
|
10/19/2012 4:50:31 AM
Private message
|
Originally posted by Unclerudy
Make sure you use enough nutrients when you do make it.
No reason to do this unless you’re making a mead as the wort has more than enough nutrient for the yeast to be happy.
Originally posted by Unclerudy
And backsweeten with buckwheat honey also.
I guess you could do this, but only if the end product winds up too thin. |
10/19/2012 6:06:05 AM
Private message
|
Originally posted by HornyDevil
Originally posted by Unclerudy
Make sure you use enough nutrients when you do make it.
No reason to do this unless you’re making a mead as the wort has more than enough nutrient for the yeast to be happy.
Where is the wort coming from? |
10/19/2012 10:06:03 PM
Private message
|
Home > Forums > 
