whiteknuckle
Member
First of all, a big thank you for everyone that posts their successes and failures on here. I've learned so much already. My husband and I started brewing in June with a Brewers Best gluten-free kit, and ever since I've been addicted to home-brewing and experimentation. With a few exceptions (104 IBU? Wish I'd learned how to calculate that sooner!), we've been pleased with our results. But a good stout still eludes us.
So, I've read mixed reviews about brewing with molasses. We tried one oatmeal stout with blackstrap (big mistake...after four months in the bottle, still virtually undrinkable), but does better quality molasses make a difference? Or would we be better off sticking with Belgian Candi D2?
By the way, brewing in December in Eastern Ontario...madness. If anyone's got tips for brewing in the snow, I'm all ears.
So, I've read mixed reviews about brewing with molasses. We tried one oatmeal stout with blackstrap (big mistake...after four months in the bottle, still virtually undrinkable), but does better quality molasses make a difference? Or would we be better off sticking with Belgian Candi D2?
By the way, brewing in December in Eastern Ontario...madness. If anyone's got tips for brewing in the snow, I'm all ears.