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Candi sugar and candi syrup come from beets and I would view the flavors as equivalent. Cane sugar comes from sugar cane and never really imparts the same flavors. I'm a fan of Tripels and I can usually taste when a beer has the candi sugar (in either rock or syrup form).

All very helpful answers. Thank you.

The question in my mind is to create some uniformity between batches that seem to vary in total yield (viewed in the number of bottles at the end). If I get more protein, debris, and hops in the trub, those don't seem as though they should affect the total recipe so then a recipe might be more...

Though expensive (moreso at least than table sugar) I do think that using Belgian candi sugar is worth it.

If they're both Belgian sugars (i.e. made from beets and having the distinct Belgian candi flavor) the question only becomes matching the right amount of fermentables between solid and syrup. So, if I understand your question, the answer is yes. I believe Palmer has tables with the...

Using Belgian candi sugar makes a difference in taste compared to cane sugar. Also, as far as a twist, using a small amount of coriander and orange peel (a teaspoon of each in a grain bag) for 5-10 minutes of the boil will add complexity but not overwhelm the recipe. I use WLP500 or...

I'm curious about how to measure and plan out a recipe when it comes to the amount of trub at the bottom of my primary and secondary fermentation vessels, since the amount of total drinkable beer in the end decreases with every transfer. I typically make 5 or 6 gallon batches. I just got a...

I've cold conditioned a tripel for two weeks in secondary after one week of fermentation. When I moved it to my bottling bucket I primed and then added Champagne yeast to carbonate. I think stirring up the yeast cake would undo your cold crashing but would also not necessarily activate the...

I'm in Costa Mesa. I'm not a high volume brewer but I'd be curious to hear what you find. FFF