Bottling Sugar
- Thread starter EvanLouis
- Start date
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Stauffbier
Well-Known Member
Yup! Brown sugar is great for carbing malt forward beers.
The regular demerara sugar I think has better color & flavor than the organic lighter stuff. Some have used others,like palm sugar,or that latin American brown cone sugar with spices. I forget the name.
Stauffbier
Well-Known Member
That would be Piloncillo. I plan on using that in my Pumpkin ale this year. It's sold in just about every grocery store around my area, since I'm right on the Mexican border.
Thanks for the name. I'd like to try that in some kind of PM amber ale myself. I know one or two hispanic markets over in Lorain,gunna look their for it. Guess it wouldn't hurt to start gatherin stuff for the beer.
