HOMEBREW Digest #5952 Wed 29 August 2012

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  Re: Molasses (asemok)
  Re: Molasses as an adjunct (Thomas Maszerowski)
  Re: Molasses as an adjunct (Thomas Maszerowski)

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---------------------------------------------------------------------- Date: Wed, 29 Aug 2012 01:21:00 -0400 From: asemok at mac.com Subject: Re: Molasses On Tue, 28 Aug 2012 22:14:22 +0000 robin.griller at gmail.com wrote: > > ...I put a six pack away and forgot about it until I stumbled on the bottles ~ > three years later. After all that mellowing, it had turned into a delightful > beer! Congrats on that discovery. Something similar happened to me close to 15 years ago and I re-thought my brewing schedule as a result. Now I make sure that I _always_ have some 1 or 2 year old ales in cornies or in secondaries. There are indeed instances where "fresh" does not always mean "better". A well aged brew can be a treat in its own right, but can also be great for occasional blending into newer brews too, in the glass, much like the historical practice of blending stock old ales into new brews. cheers, AL Return to table of contents
Date: Wed, 29 Aug 2012 17:48:30 -0400 From: Thomas Maszerowski <tommasz at frontiernet.net> Subject: Re: Molasses as an adjunct I'm planning to use Cluster hops, since they were one of the earlier hop varieties cultivated here. I've never had beer with spruce tips, I'd hesitate to use an ingredient like that without having tried it before. I've used molasses but not in one of my own recipes so I know what to expect with that. > > > Date: Sun, 26 Aug 2012 06:22:14 -0400 (EDT) > From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> > Subject: Molasses as an adjunct > > Not sure about the molasses as an adjunct, but I could not resist asking, > since it is a Colonial Ale, if you are going to use Blue Spruce Tips? > > Now that I have asked I realize that the time has passed for getting them > fresh. Never the less, next spring could be the time. For the first time > this year I put them in a Black Saison, and the tast was very interesting, > with the spruce way in the background. > > Darrell > Tom Maszerowski tommasz at frontiernet.net Return to table of contents
Date: Wed, 29 Aug 2012 17:53:27 -0400 From: Thomas Maszerowski <tommasz at frontiernet.net> Subject: Re: Molasses as an adjunct It's really looking like the 1 cup/5 gal. batch rule is a good one. Colonial brewers may have used more but they pretty much had to. > > Date: Tue, 28 Aug 2012 11:56:08 -0400 > From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> > Subject: Molasses in beer > > I had to reply to this. Molasses is one of my favorite brewing > ingredients. I love they way it interacts with all the different roasted > malts. I know everyone's tastes are different, so I don't pretend to be > the final word. I feel a little goes a long way. I use 1/3-1/2 cup per > 4-gallon batch. > > As the old saying goes. You can always add more, but you can't take it out. > > My Brewing Blog - http://youmakewhat.blogspot.com > Tom Maszerowski tommasz at frontiernet.net Return to table of contents
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