Just bottled my latest concoction, using dark brown sugar (96% sucrose vs 98% sucrose for standard brown sugar) and abbey ale yeast.
For the brewers, i returned a record 1001 final gravity, which is unheard of, representing essentially a result of fermented sugar, unfermented sugar and water versus a specific gravity of pure water of 1000 at 25C. That means that the beer should be very dry, having fermented virtually all of the sugars, including some or all of the molasses. The yield for this sugar is considered to be 100%, which explains the suprisingly low specific gravity.
From taste, the beer has the distinct brown sugar taste (essentially molasses), yet is crisp, but green as expected. A few weeks in the bottles should return a mature flavour of which i have hope that it will be a resounding success.
But in more important news......
Tomorrow I brew THE FIRST OF MY EXPERIMENTAL BREWS!!!!!
Oh yes, I intend to concoct the ORIGINAL AUSSIE BREW using true blue, dinky-di, you beaut, fair dinkum, aussie ingredients, but it will require much experimentation, involving many guinea pigs (yes, that means you, Claude!!)
All welcome to suggest a name for this fabulous brew-to-be!