Hi,
I'm making a Saison.
I'm planning on adding a pound of highly fermentable sugar, as the style requires.
What kind of sugar should I use? white sugar or corn sugar?
Or maybe something more interesting like Demarera (very pale brown sugar) or honey?
I think the second category can be a nice option, what do you guys think?
I'm making a Saison.
I'm planning on adding a pound of highly fermentable sugar, as the style requires.
What kind of sugar should I use? white sugar or corn sugar?
Or maybe something more interesting like Demarera (very pale brown sugar) or honey?
I think the second category can be a nice option, what do you guys think?