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Interesting. Did the high heat baking soda neutralization create the licorice flavor, or remove it?
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Interesting. Did the high heat baking soda neutralization create the licorice flavor, or remove it?
It changed the licorice into something close, but not the same. Hard to describe. I think piloncillo and raw cane sugar is basically the same, so we are probably talking about the same flavour. Your plan with the windsor sounds good. I have done same type of recipes with other yeasts, about 25-30 ibus, 1.04ish og and moderate late addition plus using only noble hops (goldings ftw!) = marvelous bitter.
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Drew a gravity sample today. FG is 1.004 which is 90% attenuation on London ale yeast!
First reaction: WTF? That's at least 20% over-attenuation.
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18 hours on gas. Here's what the colour looks like with that pound of #2 jaggery invert.
I'm bummed that it fermented out to 90%, as I wanted to assess the mouthfeel on a 3.9% beer with invert. Kveik yeast used on a previous batch may be the culprit. Anyways, it's a full-bodied beer at ~5% abv and 1.004 FG, which says something.
No British character to speak of at this point, so I don't know what the invert is providing besides colour. I'll check again in a week or so after its had a chance to mature in the keg.
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It's been a couple months, but here's how the #2 invert looks in that basic golden promise ale. It definitely imparts colour and even a little flavor to the beer. Hopped a little heavier, it could make a decent bitter (recall it over-attenuated). I'll be doing this again with Windsor as I'm determined to see how well this works in a higher bodied lower abv beer.
Looks fantastic.... !
I agree!
Northern_Brewer
British - apparently some US company stole my name
Bubbles are too big, and CAMRA would never let you serve a pint that short...
Of course! That's what I meant.
DuncB
Well-Known Member
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Funny you mention bubbles. I get that when foce carbing on keg. My bottle conditioned beers have smaller bubbles and denser foam.
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And thanks guys. Now I know what to expect from homemade invert made this way, I'll do the following on my next batch:
- Same inversion process (water+jaggery+acid, heat, b.soda at end). Extend cook time 30 - 45 min to obtain invert #3.
- Add 5 - 10% UK C60 or C80.
- Get the abv down below 4%
Northern_Brewer
British - apparently some US company stole my name
Of course, lined glasses are a different matter, but there was no sign of a line on the original photo, and even if it was lined, that pour would be short in almost any lined glass I know.
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I'll have some updated observations to share soon regarding the DIY invert sugar preparation I documented in previous posts. I ended up using a half pound of my #1(ish) invert in a wheat saison, of all things. It turned out to be a really good beer, but in a brew like this there's nowhere for flaws to hide. I observed some things about the sugar and acid to baking soda ratios. It could be that less baking soda is needed...
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