I really love the aroma of English crystal, but everything I've read says that it adds sweetness. I don't want that, but I don't understand how it can be. Surely amylase will break up the sugars to fermentable forms, right?
Is there such a thing as enzyme-proof sugars that crystal contains? Would it really increase TG if I used it in a substantial amount, say 10-12%?
Is there such a thing as enzyme-proof sugars that crystal contains? Would it really increase TG if I used it in a substantial amount, say 10-12%?
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