wrighty wrote:Cheers Doc.
First kit stout for me but ive made a couple of nice porters with other tins.
I was going to add the molasses for more body, its very dark organic pig food
As you mention about the extract a lot of recipes( hb) use it.I might just eyedrop some in specific bottles.
Saunders malt on special at smarket $6.80.
Steeping grains is now a must in all my brews, building up the knowlege for an A.G. assault very soon.
My basic understanding of the chemistry of sugar refining tells me that molasses is basically sucrose.
So it wont add any body. It will do the opposite and thin out your beer.
Save it for the pigs.
Of course, you could brew with it then feed the beer to pigs and market it as beer fed pork.......
Rule # 2 on 'Simple things that make HB better' is to ditch the sucrose and, at the very least, add dextrose. All malt is better still.
Yes, i have seen many HBers add liquorice to their stouts. I don't know why and wouldn't add it to mine. As i said, no stout brewed commercially feels the need to add it to get the complexity of flavours you find in a stout.
If you must, then your plan to only add it to a few bottles at least allows you to taste the unadulterated version.
My 2 c
DrSmurto