[tschmidlin]

I would remove some hot wort, mix in the molasses, then dump it in for the last couple of minutes, just to make sure it gets mixed in well.

[davidgzach]

I would remove some hot wort, mix in the molasses, then dump it in for the last couple of minutes, just to make sure it gets mixed in well.

Happy post #7000 Tom!

What if it's already fermenting?  I added honey to the primary of a Stout a little while ago and thought I would do the same with the molasses in the Pumpkin Ale.

Dave

[tschmidlin]

I would remove some hot wort, mix in the molasses, then dump it in for the last couple of minutes, just to make sure it gets mixed in well.

Happy post #7000 Tom!

What if it's already fermenting?  I added honey to the primary of a Stout a little while ago and thought I would do the same with the molasses in the Pumpkin Ale.

Dave

Thanks?

If it is already fermenting I would dissolve it in a cup or two of boiling water then add it to the fermenter.  It will mix in much easier that way.

[davidgzach]

That's what I was thinking.  Thanks for the confirmation.  I think I'm going to cut back on the Molasses and throw in some brown sugar to cover the gravity points I'm losing.

Dave

[hopfenundmalz]

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.

Brown sugar is refined sugar with molasses added back.

Been a long time since I had Lauginitas Brown Shugga'.

[denny]

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.

sorry, brown sugar.