Hello and greetings from Italy
And sorry for my English ![Frown :( :(](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Until recently we were told that table sugar gives cider flavor to the beer.
But then in “Brew like a monk” there’s written that it isn’t true.
But in some experiment, somebody noticed that, specially with some yeast (such us Wy3787/WLP530), when you use a lot of table sugar, there's indeed a cider flavor.
Who’s right?
What’s your experience?
In a Tripel, can I use 18% of table sugar or is better another type of sugar (like dextrose, inverted sugar, candy sugar)?
Until recently we were told that table sugar gives cider flavor to the beer.
But then in “Brew like a monk” there’s written that it isn’t true.
But in some experiment, somebody noticed that, specially with some yeast (such us Wy3787/WLP530), when you use a lot of table sugar, there's indeed a cider flavor.
Who’s right?
What’s your experience?
In a Tripel, can I use 18% of table sugar or is better another type of sugar (like dextrose, inverted sugar, candy sugar)?