On Jamil's show, speaking on Dark Belgian Ales, they mention Belgian dark candi sugar. I have two questions:
1. Jamil recommends adding table sugar later in fermentation for Golden Strong Ales, why add this one at boil?
2. The package says beet sugar, What is different about this than white granulated table sugar?
Also, one of the guys said he will crash his to 50F for a week to let it clear out. Will there really be enough yeast left in suspension for bottling if I do this? Im using WL 550.
Lastly, thanks to all here for the input you have given me over the last couple years. My recent Tripel is off the charts, and I never could have done it without this site and the great people on it. Yes, I have been drinking. If I was with you, I would probably hug you...