Comments on: Clementine’s Molasses Porter – Round II

By: Alex

Alex — Fri, 05 Feb 2010 23:39:54 +0000

Sounds good. I may do molasses along with corn sugar instead of the brown sugar just because table sugar is not the best to use (See a discussion here: http://www.homebrewtalk.com/f39/priming-sugars-60775/ ), But that being said, it’s a moot point and probably not something you will notice a difference on. My thinking is that if you were to use a bit of molasses and the rest corn sugar, then you may have better control over the results as well, as you know the exact amount of molasses that was put in. Either way you do it, good luck and tell me how it ends up tasting! I found that this was one beer that aged very nicely, and over time the molasses flavors mellowed out a bit giving a more rounded beer about 6 months after bottling (if you can make it last that long – I just lost some for a few months and found it later). Cheers!

By: reverendtenhigh

reverendtenhigh — Fri, 05 Feb 2010 15:25:49 +0000

Hey thanks for the reply! After racking and tasting, the beer is aweseome right now as it is so I’m a bit hesitant to prime with molasses and ruin the whole batch…hesitant but not scared I’m going to prime with a couple tablespoons of molasses and a normal dose of dark brown sugar or light molasses. The research i’ve done basically showed that you cannot predict the fermentables in molasses, every molasses is different with a maximum of 50% fermentable sugars. brown sugar is sugar with some molasses added back in but is 90% fermentable. I like my beer a little on the drier side so i’m going this route. i’m just getting started with the blog, but you can check out reverendtenhigh.wordpress.com. i should have the write up for this one up within the next couple days

By: Alex

Alex — Fri, 29 Jan 2010 08:14:40 +0000

I found the molasses-primed beer to be very good. That is to say that if you are looking for something a bit rare and interesting, go for it! It produced a beer that was very molasses forward. In my molasses porter, that is exactly what I wanted. But make no mistake; it is not subtle. You have to be interested in a beer with fairly strong molasses tones. Maybe try a mix of molasses and priming sugar to get some added flavor components, but not overdo it. Best of luck!

By: reverendtenhigh

reverendtenhigh — Thu, 28 Jan 2010 01:07:17 +0000

what were your results priming w/ molasses on this brew? i’m a week out from priming my winter ale from homebrewers recipe guide (winter wonderland) that suggests using molasses as a priming sugar. i read mixed thoughts on it around the web but no actual personal experience. any feedback would be appreciated!

By: Priming Sugars «

Priming Sugars « — Mon, 18 Feb 2008 20:09:10 +0000

[...] or using anything but dextrose for priming, but I hope to do so in the near future, namely in Clementine’s Molasses Porter in which I want to use some molasses to [...]