searched the forums, as this has probably been asked, but couldn't find anything -
I am going to brew a dubbel this weekend... got some amber candi sugar (bought it half price from the brew store, otherwise i would have made it myself)
Wyeast says that their 3787 yeast benefits from adding sugar during fermentation... Jamil talks about the method in his show on Belgian strong darks, but doesn't offer any insights on what sort of flavor differences this might offer...
anybody have any actual experience adding sugar during fermentation? anybody done a side-by-side?
I am going to brew a dubbel this weekend... got some amber candi sugar (bought it half price from the brew store, otherwise i would have made it myself)
Wyeast says that their 3787 yeast benefits from adding sugar during fermentation... Jamil talks about the method in his show on Belgian strong darks, but doesn't offer any insights on what sort of flavor differences this might offer...
anybody have any actual experience adding sugar during fermentation? anybody done a side-by-side?