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It's very easy to make your own. You need:4 cups cane sugar2 cups of water1/4 tsp citric acid (available from LHBS)
Quote from: punatic on February 04, 2011, 06:04:39 pmSugar ferments faster and cleaner when it has been inverted first. The yeasties can concentrate on fermentation only instead of conversion and fermentation. That's the theory. In real life brewing I haven't found that it makes any difference.
Sugar ferments faster and cleaner when it has been inverted first. The yeasties can concentrate on fermentation only instead of conversion and fermentation.
QuoteFor brewing purposes it doesn't matter. Its a waste of timeWhy is there a market (us!) for $8/lb. Belgian Candi sugars?!?
For brewing purposes it doesn't matter. Its a waste of time