Hi,
I'm going to brew a Belgium Blond in a couple of week. In my research of this style i found out that alot of Belgium beers use sugar. I know that candi and cane sugar are the same thing, unless someone can tell me otherwise. What I would like to know is how much i should use and when it should go in. I read in one place that it can be put in near the end of fermentation is this the correct time or should it go in during the boil? I'm doing a 23lt ( 6 gallon )
Attached is my current brew, if anyone has and tweaks for it let me know. i want to make this a good one.
Cheers
I'm going to brew a Belgium Blond in a couple of week. In my research of this style i found out that alot of Belgium beers use sugar. I know that candi and cane sugar are the same thing, unless someone can tell me otherwise. What I would like to know is how much i should use and when it should go in. I read in one place that it can be put in near the end of fermentation is this the correct time or should it go in during the boil? I'm doing a 23lt ( 6 gallon )
Attached is my current brew, if anyone has and tweaks for it let me know. i want to make this a good one.
Cheers