Hi, I am about to brew a Irish style stout, but I'm considering swapping Brown sugar for fermentation instead on regular dextrose. I know the sugar level is different and stuff. Do any of you guys have experienced this process?
Location: Peoria, AZ - Originally from Rocket City USA
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My suggestion would be to find a more unprocessed sugar to add some flavor. Brown sugar is simply standard white cane sugar with a tiny bit of molasses thrown in for some color and flavor from what I've been told. No personal experience with brown sugar but I usually use something like piloncillo or something like that. Some may say use the brown though which would work and add some color and flavor.