i stand corrected, its candi sugars/syrups not invert sugar but what really is the difference in terms of the final beer? i doubt anybody would be able to tell the difference if you split a batch and used candi in one an invert in the other
Have you ever read this.
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert It cracks me up:
Why should you take the time to do this the Right Way?
No, anemia cane sugar isn’t the same. Shup.
No, look that rock @#$@# and candi (seriously with an “i”… you mean like strippers?) isn’t the same.
Jesus… I quote multiple homebrewing forum experts here: “You aren’t going to see any difference in taste.” and then “it adds nothing to a beer that plain cane sugar doesn’t.” HORSE s***. There just happens to be an entire industry and 100+ years of brewing history because it is a fancy way to get sugar into a beer? Again, HORSE. s***.
If you need more convincing, read the great articles on Barclay Perkins
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