zteelchainz
New Member
Hello All. First post. Long time beer appreciator, drinker, and for the last year part brewer. Have a few brews under the belt.
But I have a question about Sugar, regarding a belgian tripel. First batch we used Candi Sugar. I understand that it is an invert sugar comprised of fructose and glucose as opposed to straight sucrose, table sugar.
What are your thoughts on using regular Sucrose instead?
Thanks guys, and amazing forum. I'm happy to be a part of this!
But I have a question about Sugar, regarding a belgian tripel. First batch we used Candi Sugar. I understand that it is an invert sugar comprised of fructose and glucose as opposed to straight sucrose, table sugar.
What are your thoughts on using regular Sucrose instead?
Thanks guys, and amazing forum. I'm happy to be a part of this!