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unholymess

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Join Date:

06-19-2009

Last Activity:

02-17-2013 11:24 AM

    ABOUT ME

  • Minnesota, USA
  • Harley riding
  • Software Engineer
  • Nic Henke
  • Minnesota Home Brewers Association
  • Biker Barbie 2 - American Wheat Ale (all fresh Cascade)
    Squeaky's Revenge (NBB 1554 clone)
  • Biker Barbie American Wheat Ale
  • Frog Butt IPA (Surly Furious Clone)
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Scotch Ale & Inverted Sugar on 03-27-2011 at 12:15 PM
    Ummm.. dark brown sugar and dark invert sugar are pretty darn far apart.

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 03-06-2011 at 02:42 PM
    45/36/33 for Nos 1/2/3

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 03-06-2011 at 01:02 PM
    No, it won't be hard candy if it inverted. That is the magic of invert syrup! If it does turn
    into a rock, you goofed the inversion. This is also why adding some corn syrup is suggested -
    it helps ens...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 03-06-2011 at 12:42 PM
    There should _not_ be any top up water, so the product should be fairly standard. It does help
    to make larger batches - heck, this stuff will last for a good year or two in an airtight
    container.

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 03-02-2011 at 04:03 PM
    Good to hear the 2nd batch turned out better! No2 for me is *very* similar to English Med
    Crystal (70-80L), but without the chocolate/roasty notes. I have been using this in mostly
    historic recipes fr...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-25-2011 at 04:59 PM
    No1 isn't going to add a ton of flavor, more a subtle fruitiness. No2 is akin to English
    Crystal 75L, but without any of the roastiness. So - just the lovely fruitiness. Not sure how
    to describe No3, ...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-22-2011 at 02:00 PM
    I would think muscovado would be too much - almost like molasses. For the dilution method, you
    want to make sure you have a good molasses. One with a licorice flavor and not a burnt sugar
    flavor. Ther...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-22-2011 at 01:21 AM
    I know Kristen, he and I are in the same homebrew club (SPHBC). I've been following Shut Up
    About Barclay Perkins for quite some time now, such a fantastic insight into historic
    brewing.Ron (Pattison)...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-20-2011 at 08:49 PM
    No, never any twang. I'm not sure what that is... Any acid will work, you should be able to use
    cream of tartar just fine. I use lactic to adjust sparge water, drop mash pH, etc. You should
    be able to...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-20-2011 at 12:48 PM
    corncob - we know from articles posted on Barclay Perkins the sugar source was demerera and not
    cane sugar. We also know the color targets from the Ragus data. Both links are at the bottom of
    my page ...

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