Originally Posted by TwoHeart
I've read brown sugar is too simple and will dry the beer out while raising the ABV.
I've heard the same. Same with honey. Honey is virtually 100% fermentable, except for the aroma and some very mild flavors.
If you add a pound of honey, expect to age it for a month before the heavy alcohols and odd flavors drop out. Any more than that, and you looking at like 6 months.
That's what my local HBS dealer told me at least, and it made a lot of scientific sense.
>>>>>You could always add a campden tablet, wait 24 hours for the yeast to die, and then you could add some honey, brown sugar, or even molasses!
But you would need a kegging system to carbonate.