From the HBD Archive
From: Conn Copas <C.V.Copas@loughborough.ac.uk>
Subject: Brown sugar vs molasses
Date: 1992-04-03 18:03:25 GMT

A small point, but important perhaps. If your brown sugar flows freely, then it
is probably white sugar with caramel colouring added. Pick the sticky stuff -
I use 1 lb dark muscuvado to add interest to old ales without thinning the brew
out too much. Molasses or treacle are useful sources of unfermentables, but I
have trouble finding a place for that sort of taste sensation in any brew. I
can only presume that dark sugars are a step along the refinement continuum.

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Loughborough University of Technology tel : (0509)263171 ext 4164
Computer-Human Interaction Research Centre fax : (0509)610815
Leicestershire LE11 3TU e-mail - (Janet):C.V.Copas@uk.ac.lut
G Britain (Internet):C.V.Copas%lut.ac.uk@nsfnet-relay.ac.uk


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