Subject: Treacle Priming
Date: 1990-02-04 00:21:03 GMT
The recent discussion on corn sugar vs. DME priming reminds me of a
question I've always meant to ask: Has anyone out there tried
priming with molasses? How did it turn out? How much did you use?
What type? I assume it would add a rum-note to the flavor, along
with finish notes differing from the initial taste, and perhaps a
slight tang. Am I way off base? I'm considering experimenting with
it in my next batch of porter.
= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal -or- mal@pbmoss.Pacbell.COM 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =
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