cweston
Well-Known Member
I know there are a lot of opinions on this, but for those who have tried substituting table sugar for clear candi sugar in Belgians, how were the results?
For a dubbel, I'd probably go to the trouble of making my own dark candi sugar, but I'm thinking of doing a Saison soon and then pitching a trippel on the trub. Both typically call for a lb or so of clear candi sugar.
For a dubbel, I'd probably go to the trouble of making my own dark candi sugar, but I'm thinking of doing a Saison soon and then pitching a trippel on the trub. Both typically call for a lb or so of clear candi sugar.