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Old 02-26-2011, 07:40 AM   #11
PolishStout
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Feb 2011
Detroit, MI
Posts: 180

oh, to the OP! get yourself a few pounds of dark DME that should solve your quandary

 
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Old 02-26-2011, 03:49 PM   #12
boostsr20
 
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Feb 2010
Michigan
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Quote:
Originally Posted by chew View Post
I've heard you can get some nasty bitter off flavors from the unfermentables when using molasses; was that your experience?
Yeah, metallic taste. It smoothed out after 3 months though. Don't boil it either, either add it in at flameout or pasteurize and add later to the fermenter.

 
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