Last night I popped open one of my recently-brewed tripels. Color, clarity and carbonation were spot on. Had a nice tart pop up front, but then had a sort of stale/flat/astringency to it. I have tasted this once before in a honey blonde that I did where I added a “honey blend” that may or may not have been real honey. I looked through some books I have and tripel recipes there call for either Belgian candi syrup or corn sugar. I used demerrara in my tripel. I have heard and read numerous times that table/cane sugar will give the same result as candi sugar but at this point I don’t know that I’m buying that.
I guess what I’m looking for is what is the flavor difference other people have experienced between corn sugar, candi syrup, and table/cane sugar, if any.
For what is worth I think my other processes were sound (no hot-side aeration, yeast starter, proper fermentation temps) so this is why I am only looking at the sugar aspect at this point.