Adding Molasses to primary ferment...

Quick question to you all...I brewed an English style barleywine and came across some very nice Molasses through a friend of mine...I was curious as to adding some to my ferment...Ive read and it makes total sense to me about adding in corn/cane/candy sugar a 2-3 days in to help attenuation but wasnt sure about doing this with molasses...If so, what would you say would be an appropriate amount? I have 1lb...Thanks again...

i would not add it

Molasses will help your beer dry out some, but it will also add a COMPLETELY different dimension to the beer than corn/cane/table sugar. It's got a lot more in it than simple sugars - that's what gives it all it's flavors and aromatics. I'm not sure if it'd be in place in a barleywine, and just because you have it doesn't mean you need to use it right away. Use it in a recipe for a style that you know it's appropriate in and you've already accounted for.

Molasses will take over the beer completely in surprisingly small amounts. I wouldn't add more than 8 oz and that won't make much difference in the dryness.

I use 8oz in a Taddy porter clone. However that's 8oz for 10GaL. It's definitley noticable. I add it at the beggining of the boil however. If you add it to the primary I suggest boiling with a bit of water and using no more than 4oz to "test the waters" of it's flavor.