Galena
Landlord.
When a recipe lists sugar along with malts in an AG recipe, should it be added with the mash or the boil?
He just says that ordinary cane sugar can be freely substituted for invert sugar for the recipes in the bookNot sure why Wheeler might suggest 30. He talks enough about hop utilisation. If you add the sugar early, surely you'd get lower hop utilisation due to the higher gravity wort?
I wonder if it's a technique to compensate for not having invert sugar. If added earlier in the boil with longer exposure to a lower pH, does that have some affect on the sugar that is the equivalent of using invert sugar?
Somebody asked me that a while ago and I thought - oOooooo, does that mean my experiment is invalid.If added earlier in the boil with longer exposure to a lower pH, does that have some affect on the sugar that is the equivalent of using invert sugar?
Enter your email address to join: