Quick question, is dark brown soft sugar as fermentables as normal white sugar?
A bit of background, I brewed a brown ale a few months back which came out very nice despite me using 250g white sugar instead of the stated brown sugar. FG was 1.010 using S04 yeast. Anyway, I brewed the same beer two weeks ago, first time using the 35l Brewzilla, but this time used 200g dark brown soft sugar and 50g white sugar. Same yeast, same temp in the FV but this one has finished up at 1.014. I am wondering if this is because of the sugar difference? If not, I may need to look at my mash temperature settings on the Brewzilla.
A bit of background, I brewed a brown ale a few months back which came out very nice despite me using 250g white sugar instead of the stated brown sugar. FG was 1.010 using S04 yeast. Anyway, I brewed the same beer two weeks ago, first time using the 35l Brewzilla, but this time used 200g dark brown soft sugar and 50g white sugar. Same yeast, same temp in the FV but this one has finished up at 1.014. I am wondering if this is because of the sugar difference? If not, I may need to look at my mash temperature settings on the Brewzilla.