I am brewing a pub ale today and the recipe calls for invert sugar. I got 1lbs of cane sugar. Inverting is a logistical issue for me, I do not want to leave the mash or boil alone for 30 minutes to do this.
So two questions:
1) Does it make much of a difference if I just add the cane sugar to the boil?
2) How long in advance can I make the inverted sugar? And if this can be done a few hours prior to starting the brew, how do I store it? Will it harden?
So two questions:
1) Does it make much of a difference if I just add the cane sugar to the boil?
2) How long in advance can I make the inverted sugar? And if this can be done a few hours prior to starting the brew, how do I store it? Will it harden?