BorderReiver
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- Joined
- Mar 12, 2013
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I recently tried a 19th centuryEnglish porter recipe where the majority of the fermentables came from molasses. My issue is that somewhat sulfury smell from the molasses. I was hoping that the fermentation would dissipate the aroma, but no joy.
Any ideas how to get rid of it?
Any ideas how to get rid of it?