Help with my Honey Wheat

[brewgirl]

Honey-To boil or not to boil?

I made a honey wheat and didn't add the honey untill the wort was down to 115 (the woman we baught it from at the farmers market said temp's any higher would kill all the good stuff). The beer ended up tasting really good but it had horrible esters (SP?) and I didn't know if it could be due to the honey causing some kind of infection. I did some research and got conflicting opinions on whether to boil the honey or not so I was wondering if anyone had experience with this?

Thanks--

[barls]

id say no boil but instead mix the honey with 1L of warm water and add some sodium metasulphate like a gram at the most and let sit for 24hrs. alternatively you could pasterise it at 70 degrees c for 20mins
id say your esters are from a high fermentation temp rather than the honey also depending on how strong a flavour the hone it may take sometime to mellow out. i had a lager that i did with yellow box, which is from a eucalipus tree, it took 6 months before it was drinkable

[brewgirl]

I did have high ferm. temp so that makes sense. Where would I get some sodium metasulphate? I have never heard of it...

[barls]

its avalible at most home brew places as the afforementioned name or as camden tablets

[skipper]

Where would I get some sodium metasulphate? I have never heard of it...

Sodium Metabisulphite is often used as an ingredient in Campden tablets, which should be readily available at homebrew stores. Another option is Potassium Metabisulphite, which appears to be widely available at brewing/wine making stores. Try here http://www.hoptech.com/cart/cart.php?ta ... ory_id=267 if you are having problems getting it locally.