Red Raven Brewery
Well-Known Member
Hi,
So I just finished making some Belgian candy syrup using the method give here by another member.
It wasn't until the end something occured to me...I used tap water. But when I attempt a dubbel in a week or two I was planning on using spring water from the shop since I'll have to do a lot less to it to get the profile to where I feel it needs to be.
Will the Candi syrup cause any problems now? It's only 700g. Should I remake it with the same water that I plan to brew with?
Incase anyone is interested this is how it turned out . Cheers.
So I just finished making some Belgian candy syrup using the method give here by another member.
It wasn't until the end something occured to me...I used tap water. But when I attempt a dubbel in a week or two I was planning on using spring water from the shop since I'll have to do a lot less to it to get the profile to where I feel it needs to be.
Will the Candi syrup cause any problems now? It's only 700g. Should I remake it with the same water that I plan to brew with?
Incase anyone is interested this is how it turned out . Cheers.