Okay, so here is the deal.
I brew with recipes. (Engilsh ales) that use invert sugar in the form of tate and lyle golden syrup.
Why???? because the recipe says. (They are award winners so I'm not arguing)
It's used in English Ales and Belgians and the most that is said about it is that it is that it is used as an adjunct to raise abv and adds flavour.
As for what it is.....It is to do with the molecular structure being partially inverted with acid (I think)
I suggest that we use this thread to collectively pool knowledge and then add it to the wiki.
Any one fancy reading this and reporting back?
http://www.ensymm.com/pdf/ensymmProjectstudyreportInversugarproduction.pdf
here's a start.
I brew with recipes. (Engilsh ales) that use invert sugar in the form of tate and lyle golden syrup.
Why???? because the recipe says. (They are award winners so I'm not arguing)
It's used in English Ales and Belgians and the most that is said about it is that it is that it is used as an adjunct to raise abv and adds flavour.
As for what it is.....It is to do with the molecular structure being partially inverted with acid (I think)
I suggest that we use this thread to collectively pool knowledge and then add it to the wiki.
Any one fancy reading this and reporting back?
http://www.ensymm.com/pdf/ensymmProjectstudyreportInversugarproduction.pdf
here's a start.