chr1st0ph3r
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- Aug 3, 2015
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Hi:
I am new to the forum and new to Belgian ales. I am planning to brew a Tripel and have "made" a candi sugar from raw cane sugar. I intended for it to be light but it turned out to be closer to amber. So, a couple of questions:
1. Would a darker sugar have a negative impact on a Tripel? What impact, if any, would it have on flavour?
2. At what point during the boil should I typically add the sugar?
Thanks!
Chris
I am new to the forum and new to Belgian ales. I am planning to brew a Tripel and have "made" a candi sugar from raw cane sugar. I intended for it to be light but it turned out to be closer to amber. So, a couple of questions:
1. Would a darker sugar have a negative impact on a Tripel? What impact, if any, would it have on flavour?
2. At what point during the boil should I typically add the sugar?
Thanks!
Chris