I plan on brewing a fairly straight forward Belgian Golden Ale recipe this weekend. Continental pilsner, WLP570, R/O water with CaCl2. Duvel fermentation profile based on Brewing Like A Monk. But, I am debating my sugar addition at high krausen. Should I go standard beet sugar, or use honey. I like to support local growers, but I also like the subtle aromatics of orange blossum honey. Just seeing what everyone else thinks. Thanks!