Interesting. When you use cane sugar do you convert it? Many years ago when I was making Steam and then Lager beer, it was recommended that you boil the cane sugar in water with the juice from a lemon. I always used that method, but I never tried it without the conversion so have no idea whether it made a difference or not.
As for the taste of kegged ale vs. bottled, with the recipe that I use the most I much prefer the taste of the kegged ale over bottled. Maybe it's the case of using the slow infusion of co2 vs. the forced method + extra time in the secondary fermentor.....???

Kirby wrote:Interesting. When you use cane sugar do you convert it? Many years ago when I was making Steam and then Lager beer, it was recommended that you boil the cane sugar in water with the juice from a lemon. I always used that method, but I never tried it without the conversion so have no idea whether it made a difference or not.
As for the taste of kegged ale vs. bottled, with the recipe that I use the most I much prefer the taste of the kegged ale over bottled. Maybe it's the case of using the slow infusion of co2 vs. the forced method + extra time in the secondary fermentor.....???

I haven't been able to experiment with kegging from my own recipes, but at the moment I'm making dark, english style and heavy Belgian style ales (its nearly winter here) and I'm quite keen on how they come out from being bottled. Kegging seems quite good for other types of ale though.

I have never converted cane sugar, I have found it to work quite well in measured amounts, never as too large a proportion of the fermentables. Usually dark brown cane sugar in dark ales and white sugar for pale ales sometimes. I think the flavour it adds might be less desirable for lagers.