I think there is a big mark up on that. Real big.
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i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?
My first lager ( last January ) was a Munich Helles and I got a silver at NHC. Your results may vary (i.e. Gold ).
Temp control, big yeast pitch, O2, and time/patience. I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast. I was amazed at how much break material formed just overnight in the first carboy. It is now a method I use with all my lagers. I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there.
Brown sugar is refined sugar with molasses added back.I'd suggest you look at dark candi syrup for that flavor.
What about dark brown sugar?
Also, I use this molasses: http://www.goindiaorganic.com/2011/06/plantation-barbados-unsulphured-molasses/
With 4 oz in a stout, I can definitely taste it. I think a whole pound might be a bit much.
Really? I've never gotten much, if any, flavor from it. Maybe I just didn't use the right stuff.
Molasses? Or brown sugar? I'm confused by our back and forth...
4 oz of molasses is not overpowering, but you can definitely taste it. I'm not using blackstrap, but it's there. I used to use 8 oz in my stout, but that was more flavor than I wanted.
As to brown sugar, I can't say for sure that it will give rum flavors but that was always my understanding. I've never done a beer with just brown sugar to see, though.
I'd suggest you look at dark candi syrup for that flavor.