IIPA - Constructive criticism please

[Richard]

What shawn said... the "refined" is usually assumed.

According to various sources online, there is no exact definition of "raw" sugar. It seems to be used for anything between the liquid that comes out of the sugar canes, and the lightest of not-yet-white processed sugars... i.e. anything not processed completely to bleached white.

I'm a big fan of demerara... (the stuff that sticks together in squishy clumps) lovely stuff. I will most definitely be using it in a recipe once I find one worthy

[Shawn]

Richard: Can you just buy the demerara sugar at a typical grocery store?

Also, sometimes you see recipes calling for turbinado sugar... I've never seen that around here. I've had people tell me you can just sub with brown sugar, and others say they're not the same at all.

[Richard]

Aye you could buy it back in the UK from a grocery store; I've not looked for it here yet.

[Richard]

A little searching reveals that what I'm describing is Muscovado sugar, or moist brown sugar. Regardless of what it's called: great stuff.

[Kyle]

Update: kegged yesterday.

Hops are, of course still rough around the edges, otherwise really good. I will let it age for another few weeks before putting tap.

[Kyle]

This is AMAZING... it would be my new house IIPA, if not for the 3dollars/oz for all those Simcoe hops.