Erstes mal, es ist super komisch für mich, einen Australier, zu über Britisches Bier auf Deutsch Lernen.. Aber richtig Spass :) Zweitest mal, haben sie über die Methode mit Molasses Zucker gelesen? Es ist auch auf "ShutupaboutBarclayperkins" erklärt. Ich immer wunderer mich, wenn die zwei Methode unterschiedlich sind. Hier ist ein sehr Interessanter Kanal!
Hi Robin, thanks for your comment. It is true that you can also create the right colour by mixing with molasses. Ragus, the big company in the UK which still creates invert sugar, apparently uses invert No 1 plus molasses to create invert No 3. They only produce these two nowadays. I have however found it difficult to find a molasses that tastes less salty and more fruity, as I would find appropriate. Also the one historical recipe I found in an 1896 paper states that they heavily filtered the sugar and only heat it up, so that is what I chose to do. What you can also do, which is written in the 1896 paper, is neutralise the acid right after the liquid turns clear, i.e. once the inversion is completed. Then you get a yet again differing flavour profile, which some claim is better.
Hi Christoph, thanks for your reply. I can see you really have really got into this research. Echt grundlich😊 what would you use to neutralise the acidity? I had trouble finding food grade alkaline products years ago when I tried this. I feel my invert is also not fruity enough, but we have large sugar and molasses production in Australia, so I will try another brand.
@@robinhillier5804 Hi Robin, baking soda should be right. You'll just have to calculate the exact amount if you wish to be precise. Have you used demerara sugar? Anything darker will contain too much molasses for my liking, though some people use those successfully, too.
@@britishpint yes I have tried demerara and it made one of my better batches. I like your idea to use an oven for the temperature control. I am making a mild ale with my diluted molasses invert, then I will try one of these ideas for a better, fruitier invert.
![Talking about brewing sugars and cloning Young's Winter Warmer again | Brewday [34]](http://i.ytimg.com/vi/fO50JkogrPw/mqdefault.jpg)
Erstes mal, es ist super komisch für mich, einen Australier, zu über Britisches Bier auf Deutsch Lernen.. Aber richtig Spass :) Zweitest mal, haben sie über die Methode mit Molasses Zucker gelesen? Es ist auch auf "ShutupaboutBarclayperkins" erklärt. Ich immer wunderer mich, wenn die zwei Methode unterschiedlich sind. Hier ist ein sehr Interessanter Kanal!
Hi Robin, thanks for your comment. It is true that you can also create the right colour by mixing with molasses. Ragus, the big company in the UK which still creates invert sugar, apparently uses invert No 1 plus molasses to create invert No 3. They only produce these two nowadays.
I have however found it difficult to find a molasses that tastes less salty and more fruity, as I would find appropriate. Also the one historical recipe I found in an 1896 paper states that they heavily filtered the sugar and only heat it up, so that is what I chose to do. What you can also do, which is written in the 1896 paper, is neutralise the acid right after the liquid turns clear, i.e. once the inversion is completed. Then you get a yet again differing flavour profile, which some claim is better.
Hi Christoph, thanks for your reply. I can see you really have really got into this research. Echt grundlich😊 what would you use to neutralise the acidity? I had trouble finding food grade alkaline products years ago when I tried this. I feel my invert is also not fruity enough, but we have large sugar and molasses production in Australia, so I will try another brand.
@@robinhillier5804 Hi Robin, baking soda should be right. You'll just have to calculate the exact amount if you wish to be precise.
Have you used demerara sugar? Anything darker will contain too much molasses for my liking, though some people use those successfully, too.
@@britishpint yes I have tried demerara and it made one of my better batches. I like your idea to use an oven for the temperature control. I am making a mild ale with my diluted molasses invert, then I will try one of these ideas for a better, fruitier invert.