Does candi sugar make any noticable difference to a belgain

[BrewDan]

I have been reading around on the internet to see what advantage there is in using candi sugar over brewing sugar in a belgian beer kit. I have tried severeal brewferm kits and used candi sugar in all of them, with good results. :thumb:

I sort of understand how the sugar breaks down when it is 'made' and when it ferments, but my question is, is it really worth using, does it really make that much of a difference to a brew?

I plan to get a brewferm Diablo going this week, rather than using Candi sugar I was going to try using brewing sugar. A friend is fermenting the same kit, but is using candi sugar. I thought it would be interesting to see if it really makes any difference to the final product. Its a shame it wont be a true comparision, as I will be using different water, and probably fermenting within a different temperature range.

Does anyone here know if candi sugar actually makes any difference in the short or long term? :hmm:

Cheers :

 

[zgoda]

http://www.themadfermentationist.com/20 ... iment.html

From my experience, candi sugar (rocks) add little to nothing. Candi syrup is other beast. Somewhat similar to brewer's invert, adds dark fruit notes, plums, berries, etc.

 

[pittsy]

http://www.themadfermentationist.com/2007/02/belgian-sugar-experiment.html

From my experience, candi sugar (rocks) add little to nothing. Candi syrup is other beast. Somewhat similar to brewer's invert, adds dark fruit notes, plums, berries, etc.

interesting link thanks for info Zgoda

 

[BrewDan]

Thanks for the link :thumb: