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Old 04-09-2013, 04:37 PM   #1
DSmith
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Sep 2011
Robbinsdale, MN
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I followed a recipe to make clear (partially) inverted beet sugar by using citric acid, minimal water and a 15 minute boil. I can list more specific weight/volume measurements, but a cooled sample pH of the invert sugar was 2.98 (freshly 2-point calibrated meter).

I haven't used this in brewing yet, but is there any concern of putting this acidic sugar in the boil? (from typical mash pH about 5.4 at room temperature) Should it be neutralized to pH 7?

 
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Old 04-10-2013, 01:18 PM   #2
ajdelange
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McLean/Ogden, Virginia/Quebec
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That depends. Most beers require that acid in some form be added to the mash (this can be dark malt so dark beers require less or no additional acid) in which case this invert sugar could be just what you need. If, OTOH, it is too acid or you are adding too much it might be well to neutralize it. Lime or baking soda should do for that purpose.

 
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Old 04-10-2013, 03:43 PM   #3
DSmith
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Sep 2011
Robbinsdale, MN
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Thank you for the response.

The invert sugar is generally added to the boil. I assume the runnings from a "proper pH" mash has very low pH buffering. Is putting an acidic solution into the boil a good idea?

I'm not interested in debating if sugar inverts in the boil. If sugar is inverted first using acid & heat, I've never seen anyone mention if it's beneficial to neutralize the pH of the sugar when brewing.

 
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