![]() ![]() But making "invert" from "household" sugars is the reason for this thread: I'm searching for the answers to the same questions you are asking! But I can answer the "sticky sugar water" question: There will be no dissolving the sugars before chucking them in the boiling wort. I'd already figured the only purpose of "inverting" was to provide fructose for caramelising (fructose has no obvious advantage over sucrose or glucose otherwise - it has other advantages in syrups, but I don't want to make syrups). It is fructose you are caramelising to get the colour, glucose and sucrose need much higher temperatures to colour.īut I only made "#2" before figuring out this was not adding up (I'm making "historical recreations" of beer, so it was important not to go off at a tangent making "invert sugar"). The other difference was using Lyle's Golden Syrup to skip past the "inversion" business (GS is "partially inverted" but will contain enough fructose to colour the syrup to #3). It is amazing how paranoid Excise were about sugar, even then, and even though they did their gravity and volume dip on almost every brew.Īnyway, the reason for the diatribe of the previous paragraph is that there really is not any good scientific reason for inverting the sugar - it is a matter of tradition and at one time a matter of cost and convenience.Ĭlick to expand.And I don't doubt it makes "tasty beer"! Only a few weeks ago I was doing a similar thing, even buying an "Instantpot" (Airfryer version) because it was more precise at holding the temperature than a domestic oven. If white Tate and Lyle was discovered, questions would be asked and threats would be made. All sugar had to be traceable back to source, and the source had to be a registered brewers' sugar supplier. Even when I was involved with fledgling breweries in the 80s - 90s, the sugar book and the 'bonded' (and locked) sugar store was the first thing that the Excise man audited. However, the reason for brewers traditionally using invert is partly because raw sugar is cheaper than refined, but mostly because of the draconian Excise rules surrounding sugar in a brewery. You can invert the mixture it by simmering it with acid if you like. The household sugar obviously will not be invert. Certainly, Tesco's Muscovado is seriously hygroscopic, which leads me to believe that it is invert. I am 75% certain that Muscovado sugar is already invert as far as I can ascertain from the web, the acid extraction method inverts the raw sugar. All you have to do is dilute Muscovado with ordinary household cane sugar linearly to match the colour of the brewers' invert that you are targeting. Tesco's Muscovado sugar is, or was at one time, 600 EBC, I have had it measured in the past that is directly equivalent to brewers' invert No. Brewer's Invert sugar is made from raw, unrefined cane sugar so is Muscovado sugar - it is made from the same stuff. ![]()
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