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
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...
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...