solidghost
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- Feb 17, 2008
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Will there be a cidery taste that everyone talks about if you use the inverted sugars instead of cane sugar?
And I read that a lot of belgian beers use inverted sugar as an adjunct so I was wondering what's the advantage of using inverted sugar instead of other adjuncts like dextrose?
And I read that a lot of belgian beers use inverted sugar as an adjunct so I was wondering what's the advantage of using inverted sugar instead of other adjuncts like dextrose?