Did you neutralize the acid at any point?View attachment 812811
These here were all made from the sugar shown on the left with different boil times. The flavour is honey --> raisins --> roasted almonds --> currant + plum
Did you neutralize the acid at any point?View attachment 812811
These here were all made from the sugar shown on the left with different boil times. The flavour is honey --> raisins --> roasted almonds --> currant + plum
I know! And this is exactly why I said I'm not arguing, ich argumentiere nicht!Jo, deswegen vermutete ich, dass du nur "argue = streiten" kennst, nicht "argue = argumentieren". Ich meinte aber letzteres.
Yeah, you've been in science for too long. In my world, personal experience from a person who knows what he's talking about is worth more than any quote with a source of a person that I don't know. If I know what I'm talking about or not lies obviously in the eye of the beholder.Maybe I've been in science for too long, but I would actually prefer not to say anything than to say something without giving the source :-/
The American sugar you would want for reference would be turbinado. That's the closest thing for me here in the states although I could probably source demerara.You need to look up the definition for "argue".
Sorry, my mistake. It seems "Sugar in the raw" is an American trade brand and I was not looking at the description carefully. But the stuff you linked for demerara are definitely more dark than the stuff sold both in the UK and Germany as demerara. More like unprocessed cane sugar.
Light passing through a sugar solution undergoes angular refraction. To measure the angle of refraction, light is first passed through a polarizing filter so the actual rotation can be measured on exit. Invert sugar solution refracts light opposite to sucrose solution, hence why the product is called "invert sugar".polarized?
So it's almost free of molasses, but not quite. Including the bag of sugar standing before me.Turbinado, demerara and "raw" sugars are made from crystallized, partially evaporated sugar cane juice and spun in a centrifuge to remove almost all of the molasses. The sugar crystals are large and golden-coloured. This sugar can be sold as is or sent to the refinery to produce white sugar.
Molasses is what gives it the darker color. That is the difference it's less refined. More refined sugars don't contain molasses.@hout17 I'm not an expert on sugar by any means, but to me demerara sugar sounds as if it would contain zero molasses. Molasses is separated first to get demerara, then the demerara is refined further for white sugar.
I'm not familiar with the term turbinado, to be honest.
Ron's description would be really useful if anyone could get the exact composition of the sugars in question. My demerara sugar, called "Rohrohrzucker" in Germany, says to be 100% carbohydrates. So there is not enough left for the "3% organic matter" that Ron's source says.
Don't ask me about names. I'm living in Germany now again for over three years, all the names have been deleted from the ram. All I can say is that the molasses invert tasted more like the real deal that I remember than the other. It brought the little factor that I was missing. Confirmation bias can be almost neglected, I was quite sceptical myself before trying. But I also made great beers with the heated version. Both can be great. But molasses invert tastes more like the little brewery cask ales I remember.@Miraculix I would be interested in any British pub examples you could name? I know of no beer nowadays that is being brewed with invert sugar and I did not drink beer in the UK before 2014. I would also wonder how you would differentiate from the beers using invert and the beers using molasses in their "grain bill". Should all taste quite similar then, right?
I did taste my invert in the beer, at around 20% it was quite striking.
@Witherby Ron might have tried the Ragus version, which if described correctly above might have been made with molasses.
Aaaaaand here we go, next version, heating the sugar together with YEAST to get the invertase enzymes out of the dying cells. It does no get boring, does it?Here's another interesting write up from Ron in 2010 on sugar. Fun to read.
Lol it doesn't! The rabbit hole is incredibly deep especially over on Jim's Beer Kit and on the homebrew UK forum (hbt UK). Peebee is in Alice in Wonderland on both of those forums!Aaaaaand here we go, next version, heating the sugar together with YEAST to get the invertase enzymes out of the dying cells. It does no get boring, does it?
Note to myself: Next invert sugar will be done with a pack of bakers yeast!
I got them, except the guide to vintage beer.Lol it doesn't! The rabbit hole is incredibly deep especially over on Jim's Beer Kit and on the homebrew UK forum (hbt UK). Peebee is in Alice in Wonderland on both of those forums!
Also I highly recommend Ron's Mild Plus, AK, and Homebrewers Guide to Vintage beer books. Great stories, history, and some damn good recipes from way back.
Yes , this morning I was told , just make your own invert ... it's easy !The rabbit hole is incredibly deep
I got the guide for Christmas. It is quite distinct from the other books since it's much more than just his blog posts. Also it has a great layout and you get lots of colours to guide you through the text. Highly recommended.I got them, except the guide to vintage beer.
noooo.... now I need to buy it. What you are describing is what I was missing in his other books... I already got 3 or 4 of them.I got the guide for Christmas. It is quite distinct from the other books since it's much more than just his blog posts. Also it has a great layout and you get lots of colours to guide you through the text. Highly recommended.
I bottle my beer as well, and do it on the dishwasher door so there is no mess.Packaging - just wanted to pass on a tip (possibly).
I’ve been brewing for a pretty long time and started bottle conditioning, went to kegging and even cask beer with an engine. I’m now back to bottle conditioning and will probably be staying there.
I brew 80% British style and 15% Belgian styles - and have always preferred bottle conditioned beers, but the time spent bottling got to be too much.
I’ve finally streamlined it with brewing 2.5 gallons at a time, 22oz bottles, carbonation drops, primary fermentor with spout (I use an SS Brewbucket)
So 2.5 gallons will give me an exact twelve 22oz bottles which is plenty.
Primary for 1.5-2 weeks, sanitize bottles + add 1 carb drop, hook up bottle wand direct to fermenter, bottle then cap. Let sit 2 weeks, right into fridge and drinking.
1 carb drop gives you a really nice low carbonation for British styles. I use 1 in 33cl bottles for my Belgian beers.
I can now bottle in maybe 30 mins and it’s not so much of a chore.
Hope someone might pick up a few tips.
Brett takes care of the little additional co2 anyway, all good!The Imperial Stout is in secondary with about 9g of boiled oak cubes, 12g of Styrian Bobek and 1.5 shot glass of Brett'd stock ale. Guesstimated amount of beer in carboy is ~12L.
I sucked in a bit of air through the airlock when pouring some of the stock ale to inocculate the stout, but for the last 2 weeks it has been relatively lively producing co2 so I am not overly worried about it.
This bad boy is gonna be strong when finished.
Ron just figured out today that apparently it was normal for wooden vats to be lined, not unlined as he thought before Being slow
This is not different from what I said, but thanks for underlining that.A historian has found a loose thread that needs exploring. He hasn't yet overturned his prior understanding.
This is not something he found in the last few days! He had the Truman records for years and had done rough sighting through them a long time ago. He only showed it to his readers recently.In the last few days, he's also found evidence of Truman mixing gyle wort's before and after fermentation!
By the way, the line that puzzled him because he read "is unlined [...] must," is something I read to "is inclined to must", so maybe it is all much ado about nothing. Including my post # 4,269
I had thought all these Truman docs were something he's had for years but never dug into. Maybe I read that wrong.
I had been working my way through their records. My first sweep was every 10 years - 1820, 1830, 1840, etc. Then 1835, 1845, etc. The final sweep - which remains incomplete - was to fill in the remaining years. Starting with the 1880s. It's these years that I'd left untouched.
Reread today's post
By the way, the line that puzzled him because he read "is unlined [...] must," is something I read to "is inclined to must", so maybe it is all much ado about nothing. Including my post # 4,269
Is it worth checking the pH and if so are we aiming for neutral?My proven anti-OCD method:
Add sugar to a pot, add water, dissolve, boil, add a dash of lemon juice, boil for 20 minutes to half an hour, add a dash of baking soda, taste. Sour and/or lemon taste? More baking soda! Tastes like baking soda? Too much, add a bit of lemon juice. Tastes just sweet and neutral caramell-ish? perfect, job done.
There is no need for prolonged heating after neutralisation of the acid.
Enter your email address to join: