From the HBD Archive
From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Subject: Re: TREACLE
Date: 1989-08-11 13:36:49 GMT

In HOMEBREW Digest #225, Mike Fertsch <FERTSCH@adc1.RAY.COM> asks:

>Does anyone have experience with priming with molasses? What is the
>correct amount? I plan on using Grandma's molasses, from the grocery
>store. I also have Demarara (sp?) sugar in my cupboard; what is it, and
>can I substitute this for either the brown sugar or the molasses?

I've used molasses to prime my Double Plus Stout - I used a cup for five
gallons (kegged). It worked very well. Note that there are two "Grandma's
Molasses"'s -- Sulphured and Unsulphered. The sulphured one is much
stronger in flavor, but harder to find.

--
a.e.mossberg - aem@mthvax.cs.miami.edu/aem@umiami.BITNET - Pahayokee Bioregion

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