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  1. peebee

    Brewer's Invert Sugar (Part II)

    Cor! If you think my larking about with "invert sugar" is ... err ... interesting? Have you come across all my larking about emulating (not making from scratch) historical brown and amber malts? I have a bit (correction: "a lot"!) of work to do to get the 19th Century stuff right (it underwent a...
  2. peebee

    Is all rye malt around 30 ECB?

    Don't be silly ... Of course I am. How else can I speak to all the neighbours around here? Baa!
  3. peebee

    Brewer's Invert Sugar (Part II)

    Sorry! I have a nasty habit of "biting the hands that feed me", especially when I start drawing conclusions from all the input. If I keep it up soon no-one will answer my "requests for information" threads and the conclusions I reach will be much devalued. Your assistance is very much...
  4. peebee

    Brewer's Invert Sugar (Part II)

    I'm quite sure they "taste marvelous", and why shouldn't they? But referring to them as #2 and #3 might be distracting to others following this thread and what I'm trying to achieve (emulation of commercial invert sugars - i.e. the Ragus range - for trying to clone historical beers amongst other...
  5. peebee

    strange iSpindel readings

    Calibration of these floating hydrometer gizmos is always a "two point" (at least) thing. One "point" will be to have it read 1.000 in 20°C water, the second should be at, say, 1.050 in a 20°C calibrated sugar solution. I skip the second point and always calibrate a second point at the starting...
  6. peebee

    Setting up hand pull on corny keg

    That will be the "flapper valve" in the piston. There are two, one for beer into the piston, one for beer out. The "beer out" valve isn't closing properly, quite common as those "flapper valves" aren't wonderful bits of engineering. This isn't a particularly useful defect because beer being...
  7. peebee

    Setting up hand pull on corny keg

    @AnimatedGIF is being far too modest! Everything he thinks is wrong, is wrong! Get the pressure down. The maximum is perhaps 5psi, should be much less than that. Sounds like you've got it connected to a keg at 10-20psi. You are in luck for I am an expert ... in something or other; certainly...
  8. peebee

    Brewer's Invert Sugar (Part II)

    This is where I'm up to ("Stage 1" done - the "formulations" of different sugars). The next "stage" will be comparing beer made with the Ragus stuff with my emulations, and that'll take at least a month. And depending on the outcome, test the real worth of "inverting" the sugar (don't want to do...
  9. peebee

    Brewer's Invert Sugar (Part II)

    This thread has been a fantastic journey for me: From "towing-the-line" and caramelising invert sugar to get No.1-4 "Invert Sugars" to realising that idea was utter bol*****, and ranting incessantly about it, all the space of less than two months. I've just been reviewing the thread so sorry...
  10. peebee

    Brewer's Invert Sugar (Part II)

    Here go ... Also, an introduction to my new sample jars! (Sugar solution samples that is, what else were you thinking?). I was running out of measuring cylinders to complete the trials but displaying that I have three identical glass measuring cylinders was saying all the wrong things about me...
  11. peebee

    Is all rye malt around 30 ECB?

    My Crisp Pale Rye (whole), rather old, it's time I slung it, says "EBC 5.3". But the colour of it - Fairly darkish or "mid" green! Not sure how they determine the colour depth (EBC is all shades of brown, not green!), but I've been poking about with beer colour perception, and I can guarantee...
  12. peebee

    Brewer's Invert Sugar (Part II)

    Not so surprising really: "Invert" consists of glucose and fructose. Fructose is much sweeter than sucrose, glucose is less sweet, but by a lower magnitude so Invert Sugar is sweeter than sucrose. But ... Ragus add 20% glucose to "seed" the Invert Syrup into a solid block. Therefore, Ragus...
  13. peebee

    Brewer's Invert Sugar (Part II)

    I think you're referring to the "massecuite" refining bit you introduced me to a while back? Thanks athumb.. , I've incorporated all that into my "designs". Which is also why I'm trying to incorporate more refined "unrefined" sugar into my lower number "Invert" emulations to represent the more...
  14. peebee

    Brewer's Invert Sugar (Part II)

    I'm changing tack (over next day or two) to drop "Demerara" 'cos it's causing too much trouble (variations too different, presentation so different - big crystals, flavour and colour not nicely "consistent" with other types, etc.). So, I'll concentrate on Muscovado sugars (light and dark) for...
  15. peebee

    Brewer's Invert Sugar (Part II)

    @chthon: I think you have to be fairly careful with "Demerara", it seems to be one of those "Internationally variable" ones. You seem to consider it darker than "Dark Muscovado", I think it's lighter than "Light Muscovado". But it is very strongly flavoured, so perhaps it's me who should be...
  16. peebee

    Brewer's Invert Sugar (Part II)

    "Golden Granulated/Caster/Icing" is just short of ordinary white granulated, it's just my chosen "base" sugar. I could say just use white, it is the Light Dark Muscovado that carries any flavour and colour. Light Muscovado and Demerara carries a lot of flavour and might alter the intention...
  17. peebee

    Brewer's Invert Sugar (Part II)

    @Erik The Anglophile: For No.3 (I've just been working on it today) I've homed in on 15% Billington's Dark Muscovado, rest Golden Castor. The Billington's has the right flavour and colour at that, but it is surprising that the Billington's provides the more "lush", even slightly sweeter, overall...
  18. peebee

    Stuck fermentation?

    Difficult to say. I use the term "averse" because I find these yeasts are inclined to perhaps have a go at the "difficult" stuff now and again and I have had kegs get well over-carbonated after a few months (using S-33). But, provided with a readily fermentable sugar (primings) it should have a...
  19. peebee

    Stuck fermentation?

    You are using a low attenuating yeast (they are never called that for some reason - "medium attenuator" :rolleyes: ). A "low attenuating" yeast will be fairly averse to normally fermentable dextrin ("maltotriose"), and you mashed fairly high at 68°C which can increase the dextrin content of the...
  20. peebee

    Brewer's Invert Sugar (Part II)

    I've accumulated amounts of Billington's* sugars: "Golden" for No.1, and as a dilutant to get the right shades out of the other sugars. "Demerara" for No.2, and as an alternative dilutant to get the right shades out of the other sugars. "Light Muscovado" for No.2. "Dark Muscovado" for No.3 and...
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