I think that's still the myth that's propagating. While I've never used beet sugar, from, what I understand it's just another refined sugar like cane sugar (both sucrose) and there's no added taste. I believe there are other beet sugars available maybe (not refined) that may add flavours. Maybe people are seeing the word "beet" and assuming that all sugar products from beets are the same? Not sure. From everything I've read, most consider refined cane/beet/corn sugar the same.
"Cool wort to 66F and aerate well. Ferment at 66-68F until complete."
I checked as far back as 2013 and it always said that.
So slightly different from before, but not what you had in your notes I'm afraid. For what it's worth, the differences between the 3 will be incredibly minor and I doubt anyone would notice a difference between a 64F and 66F ferment with US-05. Try it both ways and see.
When I moved all of the recipes to the new website I reworked/tweaked many of the recipes slightly. Very minor changes usually. In this case probably differentiate it a bit more from the lager version.
Link Posted: Tue Jun 01, 2021 12:24 pm Post subject:
thanks Kal. Yea, interesting. I must of picked this note up from a forum post or something. Thank you as always sir! I will indeed try it both ways to see if I notice anything <3 _________________ painfully aware of his inexperience and the questions that come due to it...
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