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Adding pure sugar to any beer style does a few things. First, it increases the ABV. This is only an issue if it gets you an alcohol % that is noticeable in the flavor profile of the beer. Brown Ale certainly has no tolerance for any kind of warm alcohol flavor (unlike Barleywines, or big Belgians), so make sure your ABV doesn't go up past 7-8%. Second, it ...

more grains/sugars yields more food for yeast, yields higher alcohol. depending on your your starting gravity you may be able to simply increase the grain (or candy sugar) and still be within a tolerable alcohol range for the yeast to perform optimally. however if it's a low alcohol tolerant yeast, or you are shooting for a 10+ ABV then you will probably ...

Sulfur odor is usually a sign of poor yeast heath and/or high sulfur levels in water Color is change is most likley just yeast in suspension offsetting the true color. Sulfur odor is usually gassed off during a vigorous fermentation. It's not too late to save it. Here's what you can do. 1) Right now you need to add yeast nutrients, this should be done ...

Strong "rotten egg" smells are always subjective ("one man's horrendous stench is another man's garlic"). I have noticed some sulphurous smells when producing "fruit ciders" as well as lagers, although nothing as overwhelming as fermenting KimChi! Sulphurous smells during ferementation are not uncommon or indeed fatal when making cider and many other brews. ...

Don't have experience with this specific set, but I made cider few times. Sulfur smell is not normal. OK, there are specific ale strains that give it no matter what, but most of the times it means you have wild microorganisms fermenting, or your yeast have problem with lack of nutrient. In ciders, lack of nutrient is a mistake easy to make. At this point, ...

In combination with crystal 60 I have found a little molasses goes pretty far at getting a more toffee like presence in browns and porters. For 5 gallons I'd say 1/3rd to 1/2 cup. But your palate is different than mine. For a different perspective, I make a sweet potato beer that uses a heavy hand of Special B to create that raisin like sweetness. Just ...