can anyone could help me out with this. Ive been reading about people and large brewing companies using sugar. all the recipes I've been ready don't call for sugar except for still recipes. but anyways. I've been reading some people say only brewers sugar and Brown sugars are to be used. table sugar and such can give it a bad taste. but many swear that'd just an old wives tale and it's been debunked. some say that different sugar provide different flavors that pretty obvious with table and brown sugar but what about the rest.
ive also seen people talk about differences per cup. they go into detail like per grain of sugar and going by weights
can anyone she'd some light on this.
thank you
ive also seen people talk about differences per cup. they go into detail like per grain of sugar and going by weights
can anyone she'd some light on this.
thank you