I've done a quick search and I've seen many people brew/prime with molasses and I have a general idea on how much I want to start with, but someone mentioned in one of those year old threads about different grades.
Fine, cooking, and blackstrap.
I guess fine has less impurities and more sugar content thus sweeter and then blackstrap is far more bitter and "what's left" after sugar processing
So if that is all true, wouldn't blackstrap be more fitting for imparting a molasses flavor to your beer than the other two grades as in those the sugars would be fermenting out....
Does my logic make sense? Or will the fine grade leave a sweeter beer with flavor vs bitter with flavor.
I'm trying to see if I should account for sweetness and or extra fermentables
Fine, cooking, and blackstrap.
I guess fine has less impurities and more sugar content thus sweeter and then blackstrap is far more bitter and "what's left" after sugar processing
So if that is all true, wouldn't blackstrap be more fitting for imparting a molasses flavor to your beer than the other two grades as in those the sugars would be fermenting out....
Does my logic make sense? Or will the fine grade leave a sweeter beer with flavor vs bitter with flavor.
I'm trying to see if I should account for sweetness and or extra fermentables