I picked up 5 gallons of stout wort from Kane yesterday at an AHA rally that is currently fermenting on London III. I'm going to split a few 1 gallon batches off for secondary with some adjuncts after it finishes primary. I wanted to do a gingerbread. Obviously need to use molasses. My question is when the molasses sugar ferments out am I going to lose the molasses character? I don't think I can backsweeten because the beer is going into bottles.
