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Old 09-11-2009, 05:11 PM   #1
Apr 2009
Posts: 558
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Is it the same thing?

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Old 09-11-2009, 05:30 PM   #2
Jun 2005
Eugene, OR
Posts: 4,894
Liked 696 Times on 501 Posts

Close enough so that you don't have to spend the $$ on the candi sugar. I've done blind taste tests on the light, amber and dark candi sugar and couldn't tell the difference.
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Old 09-11-2009, 05:49 PM   #3
Sep 2007
Grand Forks, ND, USA
Posts: 542
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If you're boiling in the wort (or with some acid, such as citric acid), the sugar will "invert" and won't leave the cidery flavors some people associate with table sugar. Also, if it's 20 percent or less of the fermentables, it tends not to be a problem either way. I always use table suger and have had zero problems.

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