would please someone explain molasses. to me.

I have never had a problem with molasses. I use it at TBS/Gal in every batch of nutrients I mix. I like to brew the molasses a day or so ahead of time to allow the Ph to naturally rise back to good levels. This year I'm adding it while vegging also, and I am very pleased with results so far.

I can guarantee molasses did not burn a plant. ive used 12 ounces per 5 gallons ph water, 2 weeks before harvest, I like the taste, and I think it give more sugary look , the plants store and use sugar, mine are not storeing it but using all they want to get a meaner budd

Plant roots don't absorb exogenous sucrose, glucose, etc. they just don't. They actually exude compounds such as simple sugars and secondary metabolites. You can find plenty of experiments where they have used tagged molecules (sucrose or a simple sugar) to see what happens with the exogenous sugar. It doesn't end up in the plant tissues; while a small amount of it may be absorbed by the root cell, it is metabolized there.

unsulfered, blackstrap, Why ? cause it works

I have read that it is not a good idea to use too often or too much because the microbes will tend to continue feeding on the molasses rather than the tougher to digest/assimilate organic matter in the soil. This made a lot of sense logically to me. I have been adding it every 2-3 weeks during flower.

Any opinions on this?

Microbes need more than sugar to survive, they need elemental nutrients/metal ions as well. Carbohydrates are primarily just sources of energy, due to the chemical energy potential of the C-H bonds.

Some microbes, particularly fungi but also some bacteria/archaea are able to break down complex carbohydrates like chitin, and other complex organic polymers such as lignin. They will utilize simpler sugars if available, but they have to compete for them and bacteria/archaea can multiply much more rapidly. Still, they need to seek out nutrients themselves and they'll have to obtain them from the organic matter around them. Many microbes including fungi excrete enzymes outside of the cell to digest materials and solubilize nutrients, and these can work even without the fungi present.

You shouldn't use too much molasses or products containing simple sugars for other reasons, like the potential for too much microbial activity consuming all of the oxygen in the rhizosphere leading to anaerobic conditions.

Right on, appreciate the detailed explanation. Makes sense that they would need to seek out nutrients/vitamins etc from the organic matter regardless of primary energy source. Hadn't thought about the potential for oxygen in the rhizosphere to be depleted. Thanks and +rep