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Molasses Anyone?

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jaymack

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Greetings,

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.

Cheers
 

Rookie

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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.
 
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