uncommonsense
Well-Known Member
Whats the differince. There both beet sugar right.
In Designing Great Beers Ray Daniels says that beet sugar is not recommended because it will throw off flavors. No explanation other than that, but mcwilcr sounds right?
Belgian candy sugar, is a process of inverting sugar and cooking it to the color desired...beet sugar is just sugar that has not been inverted and turned in to a candy form.
mcwilcr said:I looked into this myself once. the difference for small quantities is arguably negligible but in larger quantities could potentially impart some off flavors to your brew. Cane/beet sugar are both sucrose sugars. belgian candi sugar is actually a mixture of glucose and fructose which is made from a process of inverting the cane/beet sugar. the reason in small quantities that the difference is negligible is that yeast before it eats a sucrose based sugar will actually invert it to its base components of glucose and fructose but in large quantities the energy expended on inverting the sugar can cause the yeast to throw off flavors. the explination can get deeper and more complex than this but the gist of it is here.
I to use regular cheap table sugar to make belgian candi and have never noticed any irregular flavors.
uncommonsense said:Ok that sounds solid. So the process of making candi is the what counts. But what about brown sugar its kinda processed. Is it inverted like that.
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