I have read some threads on here and have tried to make sense of a few things. I am planning a Witbier and usually use some honey in the brew, this time I bought some ( I know, i can make this at home but just want to see how this turns out) Belgian Candi Syrup (Clear). I have never used any kind of candi sugar crystals or syrup before and just want to make sure that they do not add any kind of cidery flavors. From what i have read and tried to understand is, if it is inverted sugars it will not add these negative flavors, correct?? Any help understanding this would be great.
Has anyone ever used Candi Syrup in a Belgian Witbier? If so how much is normal in a 5 gal batch, 0.5 lb?? 1.0 lb??