oakburner
Well-Known Member
Done heaps of searching on here and www, but still find conflicting ideas on this topic.
Specifically I am brewing welsh and English ales, bitters and dark bitters with only small additions of treacle (200g - 500g per 25L batch).
Anyone with thoughts or experience on flavour differences or other observations for start or end of boil addition of these sugars?
Obviously would make little difference in terms of gravity points.
OB
Specifically I am brewing welsh and English ales, bitters and dark bitters with only small additions of treacle (200g - 500g per 25L batch).
Anyone with thoughts or experience on flavour differences or other observations for start or end of boil addition of these sugars?
Obviously would make little difference in terms of gravity points.
OB