I know I probably should have asked BEFORE I brewed, but...
1) Does it matter what type of molasses you use?
2) When should you add them?
3) How much is too much? I know that's a matter of taste, but, if you have used them, what is your opinion?
My story is below. Let me say beforehand that I don't learn, but please don't kill me for it. It won't be EXACTLY the same mistake...
At the beginning of October, I brewed a pumpkin porter and added 1 16 oz jar of unsulphured molasses at the beginning of the boil (60 min). After fermentation, I knew it was kinda funny but I went ahead and carbonated. After carbonation... Yuck. Did I say yuck? I meant YUCK! It has a taste on the end that I love LOVE, but the aftertaste is metallic... copper pennies maybe... sulphur taste from the unsluphured molasses? I don't know. They always told me I would eventually have to dump a batch of beer and this was the one. Absolutely undrinkable.
If at first you don't succeed, right? Today I brewed again. A nice oatmeal stout this time. I did a lot of research on molasses after the last fiasco and decided to try 1/2 cup at flame out... Of course, since I used molasses again, I taste some similar notes and I am using up all of my good beer karma hoping and wishing that this doesn't turn out the same. This may be that batch that makes me decide that molasses are the best thing ever or that I will never touch them again.
Please provide your experienced input to a noob. Thank you
1) Does it matter what type of molasses you use?
2) When should you add them?
3) How much is too much? I know that's a matter of taste, but, if you have used them, what is your opinion?
My story is below. Let me say beforehand that I don't learn, but please don't kill me for it. It won't be EXACTLY the same mistake...
At the beginning of October, I brewed a pumpkin porter and added 1 16 oz jar of unsulphured molasses at the beginning of the boil (60 min). After fermentation, I knew it was kinda funny but I went ahead and carbonated. After carbonation... Yuck. Did I say yuck? I meant YUCK! It has a taste on the end that I love LOVE, but the aftertaste is metallic... copper pennies maybe... sulphur taste from the unsluphured molasses? I don't know. They always told me I would eventually have to dump a batch of beer and this was the one. Absolutely undrinkable.
If at first you don't succeed, right? Today I brewed again. A nice oatmeal stout this time. I did a lot of research on molasses after the last fiasco and decided to try 1/2 cup at flame out... Of course, since I used molasses again, I taste some similar notes and I am using up all of my good beer karma hoping and wishing that this doesn't turn out the same. This may be that batch that makes me decide that molasses are the best thing ever or that I will never touch them again.
Please provide your experienced input to a noob. Thank you