Originally Posted by FailureDrill
What did you decide for the syrup and molasses? How's the fermentation going?
Wife picked up Generic Dark Brown Sugar, Organic Blackstrap Molasses and Organic Maple Syrup. It's all at home, so I don't remember the brands.
I put the brown sugar in on Thursday (Day 5) and it looked like it was going to explode everywhere, but didn't blow off, so I was in the clear.
Added the Molasses on Friday (Day 6). That stuff tasted great. It should add another depth to the flavor.
Added the Maple Syrup on Saturday (Day 7) and fermentation was still 2-3 bubbles/second in the airlock.
This morning (Day 9) fermentation has slowed to 1 bubble/2 seconds. I leave for St. Lucia on Friday, so I'm just going to let it sit the 8 days while I'm gone. That will make it 21 days in the primary. At that point, I'll decide whether or not to let it sit for another week or to rack it onto the oak chips/vanilla bean.
Originally Posted by Ketchepillar
I think you would want something that finished at more like 1.040+ to be like dark lord. Not saying your beer won't be delicious, but probably not dark lordy.
Yeah, I know about the high FG of Dark Lord. I still have 5 bottles and I'm saving one to try against this one.