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I did a 100% rye malt beer and the viscosity was just too much. I suspect the 65%-75% range will produce similar results. Very snot-like. It was then I realized I'm not a fan of rye, except for chocolate rye. I strongly advise against brewing a large batch, as most will probably find it...

Nice work z-bob, I enjoyed your thread. I may have to try your method as well. Sounds like it's pretty hard to fail at this, as long as you don't overshoot the temps.

Awesome, I'm going to give it a shot. I've been loving the Ron Pattinson/Shut Up About Barclay Perkins recipes and having some invert around will allow me to brew more historical porters and stouts. Forgot to mention I'm using lactic acid, so I've got that aspect covered. Thanks for the input!

After a difficult attempt making invert syrup on the stove, I've decided to pursue the oven technique. The plan is to bring my water to a boil on the stove, dissolve the sugar, then add the hot sugar solution to a baking dish and put in the oven at 240. Should I use a lid on my ceramic baking...

Anyone know how many degrees lintner this malt is? The data sheet on their site doesn't seem to indicate anything about diastatic power. Hopefully it can convert itself. I might get crazy with it and brew a 100% oat beer. I'm thinking Oat Malt and GNO, lager yeast, and possibly Styrian Golding...

For all y'all inverters out there, do you prefer lactic acid or cream of tartar when making the sizzurp? I'm getting amped to do some Ron Pattinson historical recipes and I thought I'd reach out to see what others have had the best success with. I've been reading up on these sources and I'm...