I've been brewing for quite some time now and really want to begin perfecting my favorite style of beer, the belgian strong. While it is my favorite, I've only brewed a couple random recipes here and there. But I want to begin with something I've always been puzzled by... The syrups and sugar.
Some places just recommend not buying the fancy stuff and use beet sugar. Some say Syrup, some say the sugar?
For instance the recent AHA competition winner--- their recipe says both!:
Simplicity Candi Syrup (0.5 SRM)
Blanc Soft Candi Sugar (0.5 SRM)
So really, what's the deal here? Which should I go with? I'll be doing 1.5 gallon batches so I can make 2-4 brews every week and keep costs low but if every time I try something need I have to buy 1+ pounds of syrup that won't all be used it'll get costly.
Thoughts? Maybe places I can read more about this style?
Some places just recommend not buying the fancy stuff and use beet sugar. Some say Syrup, some say the sugar?
For instance the recent AHA competition winner--- their recipe says both!:
Simplicity Candi Syrup (0.5 SRM)
Blanc Soft Candi Sugar (0.5 SRM)
So really, what's the deal here? Which should I go with? I'll be doing 1.5 gallon batches so I can make 2-4 brews every week and keep costs low but if every time I try something need I have to buy 1+ pounds of syrup that won't all be used it'll get costly.
Thoughts? Maybe places I can read more about this style?