artichoke
Check out my blog; www.tophamroadbrewing.com
- Joined
- Dec 30, 2008
- Messages
- 67
- Reaction score
- 31
Hi,
I've been coming through the threads but can't seem to find an answer for a simple question I have.
Suppose I make 2 worts, both with the same grist, but one of them has table sugar to bring up the OG to x and the other uses inverted sugar to bring the OG up to the same OG x. If both worts are subjected to the identical yeast pitch and fermentation process, which can I expect to finish with the lower FG?
I realize that table sugar and inverted sugar are 100% fermentable, but have also read that inverted sugar is easier for the yeast to process and I am wondering if using inverted sugar instead of table sugar may help my too sweet tripel's to dry out a bit better.
Has anyone done any experiments between the two and do you have any data to share?
Thanks.
- Artichoke
I've been coming through the threads but can't seem to find an answer for a simple question I have.
Suppose I make 2 worts, both with the same grist, but one of them has table sugar to bring up the OG to x and the other uses inverted sugar to bring the OG up to the same OG x. If both worts are subjected to the identical yeast pitch and fermentation process, which can I expect to finish with the lower FG?
I realize that table sugar and inverted sugar are 100% fermentable, but have also read that inverted sugar is easier for the yeast to process and I am wondering if using inverted sugar instead of table sugar may help my too sweet tripel's to dry out a bit better.
Has anyone done any experiments between the two and do you have any data to share?
Thanks.
- Artichoke