Lawrence Brewers Guild

I have this:

http://www.northernbrewer.com/shop/soft ... own-1.html

Brown candi sugar is perfect for an amber to dark beer. Does not contain molasses or any artificial color. 60 SRM, SG contribution of 1.038 ppg.
Not the large rock sugar of the past! These sugars have a unique flavor and aroma and are small in granular size to dissolve easily and quickly. Unlike rock sugar, they will add complex flavors that cannot be obtained through grains and other adjuncts.

Want to trade for:

Blond/Golden Candi Sugar/Syrup less than 10 SRM.

I have 8 lbs of dark. Willing to get rid of 3 to 5 pounds of it. Probably a 1:1 trade.

Not sure what you are making but this seems like an ideal candidate for simple syrup cane sugar.

Eventually a Belgian Golden Strong or Tripel.
Simple syrup cane sugar - you mean inverted sugar?

Table sugar. Its light and leaves no flavor compounds. Its the sugar to use in BGS and Saison. This allows the yeast to bring all of its goodness. You can use other types of sugar like Palm in Triple where its ok have some flavors from the sugar.

Agreed with Andy. I usually just mix some cane sugar in with a little bit of water to get it in liquid form and then I add it at high krausen or a little after.