From the HBD Archive
From: eisen@kopf.HQ.Ileaf.COM (Carl West)
Subject: re: John's Monster, brewing w/sugar
Date: 1992-03-31 17:02:00 GMT

>...70% pale malt, 20% dark brown sugar...smelled strongly of rotten eggs...

Hmm.. Brown sugar? Sulfur smell?

There might be something here.

(In the US at least) Brown sugar is made by adding some molasses back into
refined white sugar. Lots of molasses has some sulfur compound or other in
it leftover from the refining process (if it doesn't say `unsulfured'...).
Perhaps making your own `brown sugar' with what you know to be unsulfured
molasses would ease the stink?



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