What sugars can be used for fermentation? Can I get creative and use, say Brown Sugar?
Consider your beer carefully before using brown sugar or molasses, they can dominate the flavor in surprisingly small amounts.
I have typically been using 300mg of dextrose sugar in a 6 gal batch of brew. What quantity of brown sugar should reduce too?
Assume dextrose = 37 ppppg, sucrose = 46 ppppg, and brown sugar is effectively 100% sucrose:
bianco:~ john$ dc
Thank you very much! Any other good tips? Like what type of beer to try it with? I was thinking a brown ale.