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Old 10-29-2008, 07:12 AM   #1
miatawnt2b
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Default Clear candy sugar vs table sugar (sucrose) for Belgian

When brewing a Belgian, what is the difference between using clear candy sugar and just using straight table sugar? I don't really understand the chemical differences between the two, nor how/if they react differently during fermentation. I can understand how a dark candy sugar will give different flavors than clear candy sugar, but is clear candy really that different that plain table sugar?

-J

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Old 10-29-2008, 07:21 AM   #2
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Well, Had I not been so lazy before the post, I would have found that a search would have turned up this thread, which pretty much answers my own question.

http://www.homebrewtalk.com/f12/cand...le+candy+sugar

Sorry guys.
-J

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Old 10-29-2008, 08:06 AM   #3
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No worries. I thought of linking to that thread after reading your thread title.

Thanks for searching, and thanks even more for coming back to the thread and posting your answer for others to find.

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Old 10-29-2008, 01:45 PM   #4
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just make your own:
Making your own Belgian Candi Sugar or Syrup

B

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