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Old 08-22-2005, 05:42 PM   #1
Jan 2005
Oakville, Ontario
Posts: 138


I am about to bottle some Ale and I read an interesting article stating that Molasses can be used instead of Dextrose (which I normally use) when bottling. Anyone agree/disagree, or ever tried it? Apparently the sugar content is quite high and makes it acceptable.


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Old 08-23-2005, 12:00 AM   #2
May 2005
Vancouver, WA
Posts: 210

Molasses won't ferment out as much as corn sugar. And I think that you would get a molasses taste and flavor which would go O K with some dark ales, but would be out of place with most paler styles.
I do have an English Old Ale recipe that uses traecle which is very much like moasses.
"We all put the yeast in", Larry, Moe & Curley.

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Old 08-23-2005, 12:49 AM   #3
Sir Sudster
Sir Sudster's Avatar
May 2005
Buda, Tx
Posts: 1,030
Liked 2 Times on 2 Posts

Don't do it won't like it. IMHO.

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