Jan 23, 2010 · Does anyone have experience using raw sugar cane? I was considering using chopped raw sugar cane stalk in the boil and perhaps pasteurized raw sugar cane in the …

Jul 29, 2008 · Raw sugar is ok...the standard though for homebrewers is corn sugar....followed by dry malt extract. Now saying that different sugars will have different effects. If there's any …

Dec 21, 2015 · Wondering what is the difference between brewing with table sugar as compared to raw cane or beet sugar?

Aug 19, 2008 · I want to use brown sugar in my next batch of beer (second batch ever) and would like to know if any one has done it and any pointers you could give will be much appreciated.

Nov 13, 2007 · Candi sugar is a traditional Belgian ingredient. Using a light/amber variety may impart some sweet caramel flavors. Table sugar may leave an undesirable cider flavor, …

Dec 20, 2017 · Heh I'm not interested in fermenting processed sugar. I've got a bunch of the raw cane stuff that I use for bread-making, and it has such a delicious flavor. It's super distinct and …

Oct 6, 2009 · Whole Foods sells a bulk turbinado sugar that is darker and a lot more flavorful than the "Sugar in the Raw" brand. I like piloncillo for many things, but I don't put it in coffee. I like …

Aug 3, 2015 · Hi: I am new to the forum and new to Belgian ales. I am planning to brew a Tripel and have "made" a candi sugar from raw cane sugar. I intended for it to be light but it turned …

May 4, 2016 · Hi, First of all, I came here just to ask this question, as there are many experienced people here who are most likely abundant in knowledge in the topic. I recently did a basic …

Nov 14, 2012 · The chart I use says that granulated sugar is 46 gravity points per gallon and raw sugar (similiar to the organic product) is 43 gp/gal. I think that means you need about an extra …