david_42

Recipes 

12 ounces of molasses in a 1.065 beer took 6 months to mellow to the point of drinkability. Unless you really, really, really like the flavor ...

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Stef1966

Recipes 

Last year i made a 5 gal batch with 1 whole pint (500 ml) of damn molasse as an adjunct...

It tasted just that... molasse...

I recommend using it very sparingly... cause a little goes a very long way on the taste.

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As long as there is some Beer left, there is Hope.

Mr. Nice Guy

Recipes 

I used 8 fluid ounces in the ginger beer I made a few weeks ago. When I tasted it I didn't notice the molasses but that was probably because of all the ginger I used. Next taste I'll report back. I used 2 ounces in a lighter ginger beer I made last night, I'll let ya'll know how that turns out as well.

For cheap 1 gallon (4 liter) containers try Carlo Rossi, cheaper than apple juice and not half bad. I fermented my JAOM in the container my water came in (plastic milk jug) and it is fine. I have noticed most juice comes in #1 plastic bottles but I don't know if they are the same as a better botte.

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Here is what I have recently brewed...

Sparkling Niagara Wine, Raspberry Cyser, 6 row and Hallertau SmaSh Lager (All grain beer #1!), Brown Ale, Cascade, Amarillo, and Willamette IPA, Belgian Dark Strong Ale, High OG Oaked Bastard knockoff...

Loads of stuff aging; wine, cider, mead, beer...

will_cbe

Recipes 

Chemically, it's the same. I use #1 plastic bottles that I bought apple juice in.

According to their website, they change it a bit physically. Something about getting the molecules to align better.

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Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

Mr. Nice Guy

Recipes 

Thanks Will!

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Here is what I have recently brewed...

Sparkling Niagara Wine, Raspberry Cyser, 6 row and Hallertau SmaSh Lager (All grain beer #1!), Brown Ale, Cascade, Amarillo, and Willamette IPA, Belgian Dark Strong Ale, High OG Oaked Bastard knockoff...

Loads of stuff aging; wine, cider, mead, beer...

coryforsenate

Recipes 

For those who aren't aware, there are 3 basic types of molasses.

1. First molasses-no bitterness, has the highest sugar content of the three.

2. Second molasses- slight bitterness, some rum-y and burnt flavors.

3. Blackstrap molasses- this is the bitter, burnt one that most people are used to. I would not put this in a beer.

Kauai_Kahuna

Recipes 

To make this post on topic, I picked up 40 lbs of Hula girl honey, a kiawi/misquet honey, it was kind of dark and no near the flavor of molasses. Needless to say all of the mead I made with that has a very strong flavor to it that will most likely take years to mellow if it does.

Lucky we live Hawaii, as long as we can afford it.
Saw an ad that Star Market had 1/2 gallon tree top on sale for $2.50, bought everything left by the time I got there, now I have 6 gallons of basic cider fermenting.
While I was there, walked over to Longs, they had 5 lbs of amber honey on sale for around 8$, picked up 25 lbs, (max allowed).
I was tempted to go back in and use a different teller but decided against it. I have a real problem with morals and ethics.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Lushife

Recipes 

The next batch I make, hopefully an improvement on my current, I'm gonna use about a 1/4 cup of molasses to darken it up and add some flavor. I'll let you know how it comes out.