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Sure. I used the method explained in this thread: Made Simple Invert Sugars. - Jeff Alworth's Method. I also used the oven trick to maintain temperature, which made it a set-and-forget procedure. Importantly, I calibrated the oven beforehand (it was 100F off). One modification I made to the...

This post is about the results of my 5 gallon test batch, where I added 1 pound of homemade #3 (Turbinado sugar) to a simple Golden Promise ale. Off topic somewhat from dark mild. The invert I used was from my earlier attempt using turbinado sugar. As per my above post, it's lighter and less...

Nice. Remind us what's in it again?

I'm originally from a border town in Yorkshire where historically the Lancashire-Yorkshire line ran right through the middle of the town hall. The town's history is tied culturally to Lancashire, perhaps because of its strong industrial link to the cotton industry. Yorkshire was wool production...

Well, that's not good. Which brand of piloncillo were you using? I don't pick up a metallic taste in the syrup I made.

Nice. I wish I could get my hands on some of that Becker's invert to compare. At least I know now that I'm on the right track colourwise with my last batch. That piloncillo is the real deal, and cost me about 3/4 the price of Sugar in the Raw for more than twice as much. I'm skeptical about...

These samples were both cooked for 180 minutes. On the left is my earlier attempt using the Chinese block sugar, which the manufacturer subsequently confirmed is just refined sugar with molasses added. On the right is the piloncillo (panela) I made yesterday. Such a difference both in flavor and...

As i start the boil, I can tell this definitely unrefined sugar. It looks and smells different to the turbinado and table sugar versions. The aroma is of dark, rich honey. Some impurities in the bottom including fibers and a small amount of grit. I decided not to strain it off. Also there's...

I think I hit pay dirt. Found this piloncillo evaporated cane juice at the local Mexican grocery, and they had about 5 other varieties too. Probably going to make another batch of #3 with it tonight.

It turned out well. I fermented at about 85F and the yeast was neutral, or at least subtle enough to be covered by the malt flavors. It fermented slightly drier, but only by a point or two. You'd pick it up in a side-by-side, but otherwise probably not. I wouldn't hesitate to do it again in...

I just taste tested my 3 batches again, but this time at room temperature. The two with baking soda taste similar, even though one had baking soda added near the start (as soon as it reached 240F) and the other at the end (after 3 hour cook). The batch with acid-only has an unpleasant acidic...

I used that method a few times in the past, though I had problems with crystallization. The issue was likely due to my process at the time. I've never been able to make stovetop invert/candi using my local beet sugar source without it seizing up.

I read on one candy-making website that raising pH early assists with caramelization. That said, I read on another that lower pH does the same. I can say that I noticed a practical reason for neutralizing early, based on my DIY attempts. The syrup foams like crazy due to the CO2 in suspension...

I would imagine 4.5 is closer to what we want for brewing purposes. Based on the 3 batches I now have, the acid-only invert smells fruity but has an acidic tang and comparatively less flavor complexity vs the other two. That said, I used white table sugar on this batch which could explain the...

The HB dark mild I've been obsessing over...

How much water got in there? I see you're using the same Anvil Brew Bucket that I'm using. Any issues with 1469 needing a blow-off? Also, how do you like that seal under the lid? I find that its finicky to remove and I worry that it'll break easily. Overall, I do like the function and...

I see this thread has been inactive for a while, but I'm experimenting with dark invert sugar for British ales and I have the same question about homemade invert syrup pH and whether the acid should be neutralized. At least one commercial brewers invert lists baking soda as an ingredient...

Hi everyone, I'm making invert #3 syrup using the Alworth method popularized by @Schlenkerla in his thread: Made Simple Invert Sugars. - Jeff Alworth's Method. I'm experimenting with with supposed "raw" sugars and appreciate your input on which options might work. I found a Turbinado that's...

Mine looked like it was going to be really thick, so I boiled a half cup of water in the pot I made it in (to clean it out), then used it to thin the syrup. It seems to have done the trick. I'm experimenting again today with some turbinado sugar and baking soda, and if I have time maybe...

I made some invert #3 today using this method and while I was researching I came across a commercially made brewers invert that lists the following ingredients on the container: sugar, acid, and baking soda. Interesting. So they must acidify to help inversion, then alkalize at some point with...