It does do some caramelisation - also adds a biscuit/nutty taste depth to the dubbel/tripple etc.Wreck said:How does it affect the Belgian ales? Is there some caramelisation during the boil?
Sorry about that -Wreck said:Sounds good. I was planning on some Belgians soon. The first dubbel I did was a bit disappointing so this sounds like a good option. I'm pretty happy with my tripel, but could do more.
Already been using some candi sugar. Burnt it the first time a made it. Thought I'd have a taste test anyway and stuck my finger in the saucepan thinking it had been long enough to cool. Not only did it burn the crap out of my finger, the sugar stuck to it, then burnt the other fingers I used to try and get it off. Definitely a learning experience