When do I add my Cane Sugar to My Belgian Golden?

[DeathBrewer]

I disagree. I think that amber and dark candi sugar add some complexity. Plus they also add color. There is definitely a flavor associated with the darker candi sugars.

that's funny, i agree with you. i would also certainly distinguish between dark candi sugar (rock candy) and true invert sugar. i would also not put invert sugar in the same category as treacle.

 

[cubbies]

that's funny, i agree with you. i would also certainly distinguish between dark candi sugar (rock candy) and true invert sugar. i would also not put invert sugar in the same category as treacle.

I am confused. I thought candi sugar was inverted?

 

[DeathBrewer]

yes, but the carmelization doesn't happen with straight invert sugar. at least not with the ones i've seen made. that's where the dark candi sugar gets its color and flavor.

belgian candi sugar is just a big gimmick anyway. far too expensive. although i've been meaning to try the candi syrup for a while...i believe that is made from beets and imparts quite a bit more flavor. supposedly what they use in a great many of the beers in belgium.

 

[Glibbidy]

invert sugar shouldn't add complexity to the brew...it's 100% fermentable! other sugars could add a slight bit of flavor but nothing to really worry about.

I disagree. Last I checked invert sugar added sweetness, and aroma from the carmelization, and not to mention the signature rocky head.

I do however agree that buying Belgian Candy sugar is a gimmick.

 

[cubbies]

Well, i make whatever O'flannigan made. Whether it is Candi sugar, or invert sugar, or what have you. So I guess it is invert sugar that is then caramelized? I dont know, I think I am more confused after this thread than i was before it

 

[DeathBrewer]

if you want to generalize invert sugar than it is simply breaking down sucrose into glucose and fructose. so yes, candi sugar is a type of invert sugar.

i'm just saying the invert sugar i've used imparted zero flavor. i haven't used belgian candi sugar in quite some time.

EDIT: Glibbidy, I don't see how something so fermentable could add sweetness. unless you halt fermentation, those simple sugars will all be converted into alcohol.

 

[Glibbidy]

i'm just saying the invert sugar i've used imparted zero flavor. i haven't used belgian candi sugar in quite some time.

EDIT: Glibbidy, I don't see how something so fermentable could add sweetness. unless you halt fermentation, those simple sugars will all be converted into alcohol.

I guess that's the beauty of homebrewing. We all get some unique results.

 

[menschmaschine]

I re-read Brew Like a Monk last night. Duvel uses only Pilsner malt and dextrose (~17% of fermentables) in their recipe... and that's the rockiest head I've ever seen!

 

[DeathBrewer]

another myth of brewing...wheat, sugars and other adjuncts for head retention. while some of those things may help, proteins rests are more important IMO. I got an amazing, lacy perfect head on an all vienna beer i made.

 

[menschmaschine]

another myth of brewing...wheat, sugars and other adjuncts for head retention. while some of those things may help, proteins rests are more important IMO. I got an amazing, lacy perfect head on an all vienna beer i made.

+1...

to add to this, one needs to do the right protein rest for the malt based on the soluble nitrogen ratio of the malt. A protein rest at 120-ish for a malt with an SNR in the upper 30's to low 40's can actually reduce head retention. Most malts these days have SNRs in the upper 30's to low 40's, even continental Pilsner malts. A Protein/Saccharification rest in the low to mid 130s is better for malts like these. And for British malts, any protein-related rests are generally discouraged.

IIRC, a strong boil and fast cooling helps as well.