solidghost
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What's the advantage of using inverted sugar rather than just normal sugar for your brew? Some belgian beers use these inveretd sugars but why not just use dextrose or normal sugar instead?
I read that using inverted sugars, it would be like using dextrose where you won't get the cidery taste from normal sugars. Is that really true?
I read that using inverted sugars, it would be like using dextrose where you won't get the cidery taste from normal sugars. Is that really true?