Fermentable adjuncts and their characteristics

[Mrhandsome]

Hi guys,

I've been wondering about different fermentable adjuncts, and what colours and flavours they impart on a finished brew.

So far I've used glucose, honey, and homemade dark(ish) candi sugar, but I've seen all sorts mentioned here like golden syrup, maple, treacle etc.

What's your experience in using them?

Also, I have some stroop syrup in my cupboard that's not being used, has anyone tried this in a brew?

 

[Rodcx500z]

I think a lot depends on the additives that are in it, not really well up on this so can't really help

 

[Mrhandsome]

There's no additives in this syrup. The only ingredient is 'suikerstroop'. I did a Google search for it and it translates as molasses.

I also searched stroop syrup and apparently it's made from boiled down fruit, in this case apples.