B Boy Well-Known Member Joined Oct 12, 2010 Messages 349 Reaction score 17 Location Mt Hood Nov 11, 2011 #31 For dark beers I always use brown sugar. It takes a little longer to carb but I brew fairly strong and complex dark beers that have to age anyway.
For dark beers I always use brown sugar. It takes a little longer to carb but I brew fairly strong and complex dark beers that have to age anyway.
Andrewtherooster Well-Known Member Joined Mar 16, 2011 Messages 227 Reaction score 6 Location Grand Rapids Nov 11, 2011 #32 In my experience, there is a subtle difference in bottling with refined sugar as opposed to raw sugar. Maybe I'm imagining it, but I taste a difference.
In my experience, there is a subtle difference in bottling with refined sugar as opposed to raw sugar. Maybe I'm imagining it, but I taste a difference.
B Boy Well-Known Member Joined Oct 12, 2010 Messages 349 Reaction score 17 Location Mt Hood Nov 11, 2011 #33 I swear I can taste the brown sugar but I am more willing to believe that this is only because I know it's there.
I swear I can taste the brown sugar but I am more willing to believe that this is only because I know it's there.
F fletchsj Well-Known Member Joined Dec 25, 2010 Messages 366 Reaction score 4 Location Beaverton Nov 11, 2011 #34 I now do 90 min boils on everything.... I find it adds some nice rich flavors to my end product.
E erikhild59 Well-Known Member Joined Mar 17, 2011 Messages 352 Reaction score 9 Location griswold Nov 11, 2011 #35 I love willamette in any beer. And c60.
OP OP mhenry41h Well-Known Member Joined Jan 4, 2011 Messages 902 Reaction score 10 Location Harrisburg Nov 15, 2011 #36 Good thread everybody. Thanks for chiming in! [email protected]