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Old 12-08-2012, 06:54 AM   #1
ReaderRabbit
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Default Palm sugar

I'm lucky enough to have access to an amazing international grocery store that has hard-to-find ingredients from around the world (though they're oddly terrible when it comes to Japanese products and food from Hawaii). For homebrewing, that includes a wide variety of sugars that includes jaggery (with the ingredients listing palm sugar) and palm sugar from Thailand.

Is there a difference? The jaggery comes in a 1 lb cone but the Thai palm sugar comes in a 1 lb package divided into a dozen discs, so the Thai sugar would be easier to split for a recipe.


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Old 03-30-2013, 12:42 AM   #2
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I'm not sure about the answer to your question, but do you know where to find jaggery in Albuquerque? Is it Talin?


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Old 03-30-2013, 11:38 AM   #3
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I've used Jaggery several times in Belgian Tripels and saisons. I have some palm sugar on hand, but haven't gotten around to using it yet. The jaggery has some nice subtleties to it, but I would only use it in beers that are able to showcase subtle flavors.

I'm not sure about the fermentable differences in the two though.
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Old 04-01-2013, 03:24 PM   #4
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Ccesare, you can find both jaggery and palm sugar at Talins, among many other fermentables from around the world...
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Old 04-01-2013, 04:32 PM   #5
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can you use palm sugar as a bottle priming sugar?
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Old 04-04-2013, 07:43 PM   #6
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Palm sugar would absolutely work for priming. I have found it to be very fermentable


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