- Nov 30, 2017
- Reaction score
Bum! - I don't know and I didn't make a note. That means that maybe the sugar did invert in the boil so it means I can say you're definitely safe to use sugar in the boil at fairly high percentages but can't totally confirm it's the same adding it after. But that means I've got another experiment to do. Rah!When did you add the sugar? During the boil? In the FV like a kit?
So when I test inverted vs non-inverted I'll make sure the sugar goes in after it's cooled so the possibility of invertase production will be a factor. I'm thinking maybe it won't because of the thing I did a few months ago where I thought the cider thing was confirmed when I took a sample before fermentation had completed and it was mad appley, then just 2 days later nothing.
I'd better start planning this beastie. Again a simple beer to provide no shelter.
That test beer my mate Rob gave a 7 to and preferred it to the full grain. It was better than the Doom Bar clone I did for him, and that was better than real Doom Bar.