Molasis?

[_CJ]

I'm going to be brewing again tomorrow and dumping the cooled wort on top of the yeast cake left over from the pale that I'll be moving to secondary.

For the most part, I'm using ingredients left over from previous batches for this new brew, but I'm thinking about throwing some molisis in the mix. The plan is to end up with a lightly hopped brown ale.

I have used molasis in small quantities in the past with good results, but I was wondering if anyone here knows of any ill effects of using it or using too much?

[Snotty]

DON'T USE MORE THEN .25 LBS unless you are looking for a Strong molasses flavor. Molasses is almost unfermentable and the strong flavor will take over your beer. I was going to use some in a recipe once and did the research on it. It can be bad MoJo real fast. Also, make sure you use the stuff that doesn't have sulfur in it.

[_CJ]

Well I'm finally done. Pale transfered to secondary and dry hopped with Cascade and chopped up wheat grass. Brewed the brown in the garage (no boilover this time), cooled the wort, dumped it in with the yeast left over from the pale. Boy am I tired. Time for a beer!

Here's the recipe... http://hbd.org/cgi-bin/recipator/recipator?group=9&item=6323