Reply With QuoteI had always used Organic golden cane sugar and didn't notice any difference in flavour or body. Used it for Barley wine, Strong ale, Stout, and I.P.A.
Cheers
Tariq (Big Ridge Brewery, Surrey, B.C.)
Registered User
Looking at doing a double IPA and want to raise gravity without adding body or flavor. Some sort of sugar addition is in order!
Corn sugar? Rice syrup solids? Table sugar? Something else?
Registered User
I had always used Organic golden cane sugar and didn't notice any difference in flavour or body. Used it for Barley wine, Strong ale, Stout, and I.P.A.
Cheers
Tariq (Big Ridge Brewery, Surrey, B.C.)
Registered User
I had the chance to speak to a few different brewers at GABF, and the consensus seems to be that dextrose is the most consistent sugar when it comes to yeast metabolism. I think that it's a matter of yeast management more than anything, but there you have it.
Bill
Registered User
I use almost 20% cane sugar for my strong (10.5% abv) ale and it's great. Don't think you will do wrong with it. Good luck!
Phillip Kelm
Palau Brewing Company
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