Author Topic: Invert Sugar  (Read 5056 times)

Offline roger

  • Assistant Brewer
  • ***
  • Posts: 162
Re: Invert Sugar
« Reply #45 on: March 12, 2021, 06:31:04 am »
If golden syrup doesn't work out in your beer, it tastes good on a biscuit.  ;)
Roger

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 10456
  • Milford, MI
Re: Invert Sugar
« Reply #46 on: March 12, 2021, 08:38:43 am »
If golden syrup doesn't work out in your beer, it tastes good on a biscuit.  ;)

I like it drizzled onto vanilla ice cream.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #47 on: March 12, 2021, 09:46:10 am »
If golden syrup doesn't work out in your beer, it tastes good on a biscuit.  ;)

I like it drizzled onto vanilla ice cream.

Oh Man !
I hope the Golden Syrup makes it to brew day.

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #48 on: March 13, 2021, 01:26:19 pm »
If golden syrup doesn't work out in your beer, it tastes good on a biscuit.  ;)

I like it drizzled onto vanilla ice cream.

Oh Man !


I hope the Golden Syrup makes it to brew day.

Had lemon juice left over, so made another batch of Golden/Invert syrup.
Doubled the amounts, 2 cups sugar, 2 cups distilled water, 15 ml lemon juice.
Used a different pot, still a small stainless steel pot put higher, like a tea kettle.
Temp target was 245 F, hit that temp after 4 HOURS 20 MIN.  :o
« Last Edit: March 17, 2021, 01:59:09 am by Fire Rooster »

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #49 on: March 21, 2021, 01:40:46 pm »
Wide angle pic.  These two were identical from a single batch cooked at 245f.
Took one of them and added it back to pot, brought it to 290f (briefly at hottest
point in pot) before pouring into a hot glass container.  Then filled with more
water to match volume of original, and to make it pourable.  The one on the
right (290f) has more flavor, approaching caramel, raisin taste.  When I get the
chance will take the one on the left (245f) and recook at a higher temp.


« Last Edit: March 21, 2021, 03:08:11 pm by Fire Rooster »

Offline narcout

  • Brewmaster General
  • *******
  • Posts: 2151
  • Los Angeles, CA
Re: Invert Sugar
« Reply #50 on: March 21, 2021, 05:02:40 pm »
Sometimes you just can't get enough - JAMC

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #51 on: March 22, 2021, 02:02:34 am »
That looks fantastic.

Thanks, a bit tricky to work with.  Things could go wrong very fast, or in a instant.  Must know your stove,
flame adjustment, and pot used very well.  It seems the lighter the color, the taste is nothing more than
sugar water.  Next time will briefly bring it to 300, slowly approaching the warning tracks.

 
« Last Edit: March 22, 2021, 06:16:31 am by Fire Rooster »

Offline Silver_Is_Money

  • Brewer
  • ****
  • Posts: 292
  • Developer of 'Mash Made Easy'
    • Mash Made Easy, MashRite, LLC
Re: Invert Sugar
« Reply #52 on: March 22, 2021, 03:02:27 am »
Heating it to 245 F. on a stove top and then placing the open pot into an oven preheated to 245 F. and holding it there for as many hours as you desire whereby to develop maillard induced color and flavors seems as if it would make the process a lot easier.

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #53 on: March 22, 2021, 06:11:27 am »
Heating it to 245 F. on a stove top and then placing the open pot into an oven preheated to 245 F. and holding it there for as many hours as you desire whereby to develop maillard induced color and flavors seems as if it would make the process a lot easier.

An accurate digital laser infrared thermometer temperature gun is used to monitor temps.
Frequently seeing what's going on with the boil, color, and temps is desired.
The gun is also used for brewing needs, it's the only thermometer that I use now.
I'm slowly speeding up the process, started slow and steady at first to see how sugar water reacts to high heat.
« Last Edit: March 22, 2021, 06:17:01 am by Fire Rooster »

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 11221
  • Polka. If its too loud you're too young.
Re: Invert Sugar
« Reply #54 on: March 22, 2021, 07:52:39 am »
I did two different fin experiments with candi (invert) sugar in the past -- one was with fresh ground cinnamon and the other with ginger. I used the cinnamon one in a Christmas beer and had cooked it to a reddish color. Alas I can't remember details on the notes but the beer turned out great. The candy itself tasted like brach's cinnamon candy only better.

The ginger one I soaked the ginger in water used for the candy first, then cooked it down. It had a pleasant ginger taste. I think I used it for a Belgian Pale ale but can't exactly remember the specifics.

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
Re: Invert Sugar
« Reply #55 on: March 23, 2021, 04:12:32 am »
I did two different fin experiments with candi (invert) sugar in the past -- one was with fresh ground cinnamon and the other with ginger. I used the cinnamon one in a Christmas beer and had cooked it to a reddish color. Alas I can't remember details on the notes but the beer turned out great. The candy itself tasted like brach's cinnamon candy only better.

The ginger one I soaked the ginger in water used for the candy first, then cooked it down. It had a pleasant ginger taste. I think I used it for a Belgian Pale ale but can't exactly remember the specifics.

Infusing certain flavors is a good idea, if that taste is desired.
The current goal is to get a strong caramel/raisin taste.
Have hopes when diluted with 4.5 gallons of wort, the beer will have
a hint of caramel/raisin, which at the moment seems desirable.
In addition to drying out the beer, and adding a tad ABV. 

Such a play with words, Belgian, Invert, Golden, etc..
Reminds me of rock candy as a child, some were clear like ice,
others with a slight amber color.  Recently discovered golden syrup
is used to coat many types of fancy desserts/pastries.
« Last Edit: March 23, 2021, 11:25:22 am by Fire Rooster »

Offline Fire Rooster

  • Brewmaster
  • *****
  • Posts: 741
« Last Edit: March 27, 2021, 03:02:47 am by Fire Rooster »

Offline chumley

  • Senior Brewmaster
  • ******
  • Posts: 1140
Re: Invert Sugar
« Reply #57 on: March 25, 2021, 04:34:47 pm »
I have had good luck making invert sugar in the oven. I use a digital thermometer with the probe on a cord, the same as you would use for cooking a roast.

I buy Lyle's golden syrup in bulk from Amazon.

https://www.amazon.com/Lyles-Golden-Syrup-Foodservice-Container/dp/B074FCGH3N/ref=sr_1_10?dchild=1&keywords=golden+syrup&qid=1616711569&sr=8-10

Offline tommymorris

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3604
Re: Invert Sugar
« Reply #58 on: March 25, 2021, 04:52:30 pm »
Anybody have good recipes that use invert? I made 2 lbs but my 1957 Whitbread IPA only needed about 1/2 lbs.

Where should I use the rest? Any great recipe suggestions?

PS. The 1957 Whitbread IPA has only been in the keg a few days but so far so good. Needs some conditioning before a final verdict.

Offline BrewBama

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 5456
Invert Sugar
« Reply #59 on: March 26, 2021, 03:43:23 am »
Ron Pattinson’s Barley Perkins site is chock full of recipes requiring it but I recently picked up CAMRA’s Essential Home Brewing and HomeBrew Beer by Greg Hughes (dubbed the ‘Bible’ by the Brits) where I found one recipe that uses invert sugar between the two.  I also view several Brit ‘Brewtuber’s’ sites and find little mention of invert (like... none).  This suggests to me the use has diminished over time.

Maybe Northern Brewer (I believe he’s Brit) will come along and clarify.


Sent from my iPad using Tapatalk
« Last Edit: March 26, 2021, 04:57:07 am by BrewBama »