chr1st0ph3r
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Hi all:
I've never done a Belgian beer, and decided I'd start with a Tripel. Just a couple of questions:
1. Would a candi sugar impact the flavour? That is, if I used an amber versus a pale, what different should I expect? I'm just curious as to whether the sugar impacts the flavour profile or if it's purely the colour and alcohol content.
2. When would you add the sugar? I assume if I use cane sugar, I'd need to add it earlier on in the boil for inversion. What if I use candi sugar instead?
I appreciate any feedback.
Cheers,
Chris
I've never done a Belgian beer, and decided I'd start with a Tripel. Just a couple of questions:
1. Would a candi sugar impact the flavour? That is, if I used an amber versus a pale, what different should I expect? I'm just curious as to whether the sugar impacts the flavour profile or if it's purely the colour and alcohol content.
2. When would you add the sugar? I assume if I use cane sugar, I'd need to add it earlier on in the boil for inversion. What if I use candi sugar instead?
I appreciate any feedback.
Cheers,
Chris