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Thanks! Glad it's still being used. I'll need to brew it again soon

Thanks for the correction on both accounts! I've been to the UK on 6 occasions and never had a beer that had that kind of character. I would love to find one next time

No I was more just trying to highlight the difference between belgian and british beers. I was arguing that yeast more than the differences between the two types of sugars is responsible for the difference. They both use sugars and can have relatively similar malt bills, so if you took a...

You misunderstood my statement. I did not say all british yeasts are POF- and cannot produce phenolics. I said phenolic flavors in british style beer is a flaw whereas it is not in many (most?) Belgian styles. Sorry I wasn't clear

care to elaborate or just tossing out vague insults?

I guess that depends on how you attempt to quantify differences. Belgian yeasts are commonly POF+ (not always) which is universally a flaw in a British beer. The ester characteristics are very different to the palate, as are the residual malt profiles. In my experience they are very...

British or belgian flavor IMO is really not about the process (chemistry is chemistry, so the processes should be very similar) but rather the starting sugars. The Belgian sugars (modern ones anyway) are beet sugar and not cane sugar at all. So The "british flavor" is really just the impurities...

That's true enough! Maybe I shouldn't have said "incorrect", but since there isn't actually much color difference between a syrup heated to 250F vs 300F, I think calling invert #1 a syrup heated to 236F and invert #3 a syrup heated to 300F is at the very least misleading since their color is...

I don't think anyone here is arguing they are the same. My original post was entirely about British invert sugars and two conflicting methods for producing them. Unless you are saying that AHA articles might have been intended to produce candi syrups? I didn't get that from it but I'll check again

I have a great deal of experience with cooking, baking and have been brewing for over 15 years. When something says "you can stop the heating process to get the color you want" that very clearly says heat = color. There really isn't another way to read that Just to make sure I'm not being...

Does the darkest one taste burnt at all?

Sorry I missed that post! :P

So I'm going to take an educated guess here: The neutralized turbinado sugar is the darkest because it has undergone Maillard processes. Maillard reactions happen more readily in a higher pH. So the additional darkness contribution is from Maillard products. The non-neutralized and...

The difference between neutralized and non-neutralized turbinado is very different from the two cane sugars. Just for terminology's sake, cane sugar just means sugar from cane - turbinado, muscavado, refined table sure (U.S.), etc are all cane sugars. So can you be a bit more specific on the...

https://www.thehomebrewforum.co.uk/threads/brewers-invert-sugar-the-painless-way.101677/ Here it is, and from this forum post he links to this and refers to it as a method "not dissimilar to that used by Regus" https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=2&t=83681&start=90#p866417...

I thought I read that last night on the UK brewing forum from a guy named PeeBee who had done a ton of research on it... I could be confusing that though I'll see if I can find it again

Just to clarify, making invert sugar just involves heating in the presence of an acid which splits sucrose into glucose and fructose and does not involve Maillard reactions at all. Achieving a specific color and flavor profiles needed for traditional British brewing involves the Maillard and...

Following with interest! please describe any flavor differences as best you can!

I just tried to make a dark mild using "invert #3" made using the AHA method and it did not add much color at all. It came out a light amber/deep gold color, so I intend to get some real color out of the next batch I make

A quick google search says that unrefined cane sugar containes 1.5-6% non-sucrose compound including amino acids. Here's a link showing that sugar cane juice contains 23 different amino acids. https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2740160502 This sounds like Maillard products...