Muadib, I got the recipe off of HD.org, and wanted to try an all molasses beer, I put 14lbs of molasses in 5 gals of hot water, then pitched 1/3 cup of bakers yeast. It took off like a freight train, but upon more studying I probably should have increased the molasses to 20lbs. I admit I mis-read the recipe and mistook 7L of molasses for 7lbs of molasses. Damm Metric Units!!!! I realized 7lbs was WAY to weak, so I doubled it. The original recipe called for 7 LITERS of molasses to 5 gallons water.

Ok, memory check time. I had made 2 buckets of molasses beer, and when I got ready to run the 2nd one I poured what I had left of the reflux rum in the pot with the beer. Then took the scrubbers out of the column and only used the short one. I liked it, especially mixed w/ diet coke, but my whiskey drinking friends didnt.

Well first off everything the molasses got remotely close to somehow got a good coating of molasses, which the bugs loved to no end. Also when I tried to use my hydrometer it sank in the beer and surfaced coated in molasses goo, making it unreadable. And worse, when I used my clear siphon hose it left a coating of syrupy goo I have not been able to remove. AND I had to scrub the pot a lot more than usual to get it clean.

If i ever try it again I may use half molasses, half sugar and see what happens.

Farmin

Go just a little farther on the ratios till you get to 3/4 white sugar and 1/4 mollases. That would be equivalent to the wash being constructed of all brown sugar. That should work. That is the kind Black Beard preferred anyway..most likely. Also cheaper than buying brown sugar.

Thanks for your dedication to Science Sir. Hope you get some good hooch outta that one.

"Well, as promised, i'm providing the results of the molasses run for any interested....good, bad and the ugly.
The Good - The resulting 2 quarts of hooch had a unique, sweet taste that is far preferrable (even right off the still) to the usual, sweet feed based hooch i've run in the past. It came off starting at 75% ABV until i quit collecting at 35%. If i soak the hooch in oak chips a few weeks it will probably be the best tasting stuff i've ever run.
The Bad - The fermenter had a heck of a lot of solids in it when I racked the mash. Apparently I need to be more earnest in dissolving the dehydrated molasses.
The Ugly - All of the hooch was cloudy when it came off. I'm currently polishing it with a homemade activated carbon filter and it's cleaning right up. But it's an extra step I usually don't have to take. Not sure what to make of that.
Nonetheless, this is great tasting hooch and very cheap to make. If I do this recipe again I'll be more diligent in controlling the initial SG and dissolving the solids.
Hope this info is useful to someone.

Many thanks to the folks that posted useful input and feedback on this thread! Good advice and fellowship."