Ben_Persitz
Well-Known Member
Can someone please explain how using syrups and candi sugars work?
Are they exclusively used in belgians or would it be appropriate to add them to other beers?
What sort of flavors will they impart? Is it just to add more sugar for the yeast to eat?!
I'm semi confused and haven't found a good explanation in about half an hour of looking.
Are they exclusively used in belgians or would it be appropriate to add them to other beers?
What sort of flavors will they impart? Is it just to add more sugar for the yeast to eat?!
I'm semi confused and haven't found a good explanation in about half an hour of looking.
