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Old 08-25-2012, 05:00 PM   #1
olord
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Aug 2012
Montreal, QC - Quebec
Posts: 8


Hi, I am about to brew a Irish style stout, but I'm considering swapping Brown sugar for fermentation instead on regular dextrose. I know the sugar level is different and stuff. Do any of you guys have experienced this process?

Thanks!
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Old 08-25-2012, 05:29 PM   #2
GTG
Farm Out!
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Apr 2010
Peoria, AZ - Originally from Rocket City USA, AZ
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My suggestion would be to find a more unprocessed sugar to add some flavor. Brown sugar is simply standard white cane sugar with a tiny bit of molasses thrown in for some color and flavor from what I've been told. No personal experience with brown sugar but I usually use something like piloncillo or something like that. Some may say use the brown though which would work and add some color and flavor.

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Old 08-25-2012, 06:04 PM   #3
inhousebrew
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Aug 2012
minneapolis, minnesota
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Either would work just fine and neither will really impart any flavor.
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Old 08-26-2012, 06:04 PM   #4
olord
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Aug 2012
Montreal, QC - Quebec
Posts: 8

Ok thanks for your answers, I used 1kg of it for a 23L batch. I'll post my results later.

cheers
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