Belgian Triple

General beer chit chat
Post Reply
User avatar
Cobalt
Verified User
Verified User
Posts: 148
Joined: Thu Dec 06, 2012 9:12 am
Name: Tim
Location: Cowie Hill, Halifax NS

Belgian Triple

Post by Cobalt » Fri Jun 21, 2013 5:56 pm

So this is what I will be doing tomorrow, however I have a small question. The Cane Sugar, am i looking for a particular type/brand of sugar at the grocery store that will give the best results?

And any additional tips appreciated ;)
You do not have the required permissions to view the files attached to this post.
I've brewed: Oktoberfest, Belgian Tripple, Summer Ale (Keiths Clone), Home Brewed Ginger Ale, Rory's Red Irish Ale, Honey Brown, Russian Imperial Stout, Krölsch
Top
User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6984
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS

Re: Belgian Triple

Post by Jimmy » Fri Jun 21, 2013 5:59 pm

I'd probably just throw some corn sugar in.. AFAIK it should have the same result.
Top
User avatar
dexter
Verified User
Verified User
Posts: 994
Joined: Fri Oct 28, 2011 11:59 am
Name: Phil
Location: Halifax

Re: Belgian Triple

Post by dexter » Fri Jun 21, 2013 6:02 pm

It's the same as regular old table sugar or beet sugar ifnim not mistaken
Top
User avatar
mr x
Mod Award Winner
Mod Award Winner
Posts: 13764
Joined: Fri Sep 24, 2010 5:30 pm
Location: Halifax/New Glasgow

Re: Belgian Triple

Post by mr x » Fri Jun 21, 2013 6:46 pm

Cane sugar is correct. For those kinds of beer, I like to add the sugar way late in the fermentation, as a sterilized and cooled syrup.

Sent from Tapatalk 2, a prick of a company.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:
Top
Post Reply

Return to “General Beer Discussion”

Who is online

Users browsing this forum: No registered users and 1 guest