Im going to brew up a belgian golden strong this week, its not a style I usually brew, but I happened to brewed a 1.048 beer with he duvel yeast (1388?) and well, I have yeast to use. So i had a quick question; Im just going to use a simple grist of (1.082) 80%/20% (by extract) pils/sugar, the question, which sugar would give the driest most neutral flavor in this beer? Available I have:
white cane table sugar.
dextrose
2 lbs of ancient clear belgian candy rock sugar, I have no idea where it came from.
Corn sugar.
Or any other suggestion.
Will pitch a mr malty calc approved quanity of yeast, with o2, and ample nutrient. starting at 64, and slowly letting it ramp up. Will probably add sugar a week into fermentation or when it looks to be starting to slow.
white cane table sugar.
dextrose
2 lbs of ancient clear belgian candy rock sugar, I have no idea where it came from.
Corn sugar.
Or any other suggestion.
Will pitch a mr malty calc approved quanity of yeast, with o2, and ample nutrient. starting at 64, and slowly letting it ramp up. Will probably add sugar a week into fermentation or when it looks to be starting to slow.