yonkersbrewer
10-27-2003, 05:06 PM
I know I saw a discussion about this somewhere, but I was not ready to use the ingredients at the time so the info went "in one ear and out the other"!
I want to brew a winter warmer sort of beer this season and have found really inexpensive ($0.49/lb) rock candy at the asian supermarket in my area. Is there any reason I should not use this inexpensive sugar as an alternative to $4.50/lb belgian candy sugar?
Also in the same ball park - I have found a really brown sugar from GOYA in a solid one-pound block. Sorry if I butcher the name but I don't have it in front of me - Poncillo - that notes it is cane juice. It tastes good, like the demara sugars in the raw, but even more so. Same question as above - any reason not to use this stuff?
Any information greatfully accepted!
I want to brew a winter warmer sort of beer this season and have found really inexpensive ($0.49/lb) rock candy at the asian supermarket in my area. Is there any reason I should not use this inexpensive sugar as an alternative to $4.50/lb belgian candy sugar?
Also in the same ball park - I have found a really brown sugar from GOYA in a solid one-pound block. Sorry if I butcher the name but I don't have it in front of me - Poncillo - that notes it is cane juice. It tastes good, like the demara sugars in the raw, but even more so. Same question as above - any reason not to use this stuff?
Any information greatfully accepted!