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  1. I

    What would happen if I brewed a batch that was nearly all sugar?

    I did this, but added an ounce of ginger root and an ounce of lemon peel with 5 minutes left in the boil -- I was worried it'd end up pretty tasteless with such a small amount of malt extract, but I regret adding them now. The end result was alright, nothing worth trying to reproduce though...
  2. I

    What would happen if I brewed a batch that was nearly all sugar?

    I'm actually trying that this weekend. I have: a pound of honey malt an ounce of sorachi ace 8 pounds of sugar a pound DME I'm going to throw all of that into a carboy full of belle saison yeast that's currently fermenting actual beer. Don't worry, I'll save the beer first...
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