Golden Syrup

[Remos112]

I have an intterresting question for you all this time. I have read claims that golden syrup would hardly add any flavour at all since it is 98% fermentable.

After brewing with some golden syrup I think this just isn't true.

Here's my theory, although it is 98% fermantable, the yeasts still fested on it and there excriment will have some leftover flavours of the golden syrup.

Try eating garlic or ginger rich dish and when you go to the bathroom the next day to find out your pee smelsl like garlic or ginger.

Am I on to something here, that although it would be fermented almost completely, it would have an influence on the excriment and still add a flavour? Or is this assumption completely wrong
All thoughts and imputs are welcomed.
Remi

 

[hobbybob]

Add fruits,spice and if i'am not mad some woody notes.
Fermented 90% pils and 10% golden with whitelanbs 530

 

[Remos112]

Add fruits,spice and if i'am not mad some woody notes.
Fermented 90% pils and 10% golden with whitelanbs 530

Thanks, I think it might add some caramel lice flavours as well if I am not mistaken

 

[Hanglow]

It has a light toffee flavour

 

[PeteNMA]

Here's a great write up by Ron Pattinson

http://barclayperkins.blogspot.com/2009/06/refined-sugar-vs-invert-sugar.html?m=1

In short, it does make a flavour difference

 

[Kee]

I'm a big user of Candisyrup products. Their golden syrup does add a noticeable (but subtle) flavor.

 

[Remos112]

as I suspected all along, why else bother buying an expensive pack of golden syrup when plain brewing sugar would taste exactly the same.
I have brewed with raw honey in the past but it gave me nothing, but I will be looking forward to using golden syrup more often!

 

[Remos112]

Um. Lyle's Golden Syrup is nothing more than a blend of liquid invert sugar - glucose and fructose - and the sucrose syrup from which the invert sugar is obtained. It is thus practically 100% fermentable, leaving no possibility for flavor impartation. Sugar flavor comes from impurities - from Demerara sugar to blackstrap molasses, the darker the product, the more impurities, and the more intense the flavor. Lyle's has no impurities to speak of.

I don't know what you guys are tasting, but it ain't Lyle's.

Cheers,

Bob

this is the quote that got me wondering in the first place

 

[IslandLizard]

Um. Lyle's Golden Syrup is nothing more than a blend of liquid invert sugar - glucose and fructose - and the sucrose syrup from which the invert sugar is obtained. It is thus practically 100% fermentable, leaving no possibility for flavor impartation. Sugar flavor comes from impurities - from Demerara sugar to blackstrap molasses, the darker the product, the more impurities, and the more intense the flavor. Lyle's has no impurities to speak of.

I don't know what you guys are tasting, but it ain't Lyle's.

Cheers,

Bob

this is the quote that got me wondering in the first place

Where's this quote coming from? Who is "Bob?"

The process of inverting sugar, heat and an acid, adds flavor compounds. Impurities do too.

When it comes to D-1 through D-90 you may be able to make it yourself, or something very close. D-180 and the new one D-240 are very tricky. You're likely to end up with a pot of tar before you get that kind of complexity. So if you brew that Quad, spring the extra bucks and buy that D-180 or D-240. For anything lighter, give it a shot, really. D-1, D-5, and D-45 are very doable, I make them while mashing, add them at flameout or even better, after primary is slowing down. Making D-90 is trickier, so it's up to you if you want to prove yourself.

 

[JKaranka]

Here's a great write up by Ron Pattinson

http://barclayperkins.blogspot.com/2009/06/refined-sugar-vs-invert-sugar.html?m=1

In short, it does make a flavour difference

One of those references I've read lots of times. I really like a splash of invert #2. Go cane sugar impurities!

 

[Remos112]

Where's this quote coming from? Who is "Bob?"

The process of inverting sugar, heat and an acid, adds flavor compounds. Impurities do too.

When it comes to D-1 through D-90 you may be able to make it yourself, or something very close. D-180 and the new one D-240 are very tricky. You're likely to end up with a pot of tar before you get that kind of complexity. So if you brew that Quad, spring the extra bucks and buy that D-180 or D-240. For anything lighter, give it a shot, really. D-1, D-5, and D-45 are very doable, I make them while mashing, add them at flameout or even better, after primary is slowing down. Making D-90 is trickier, so it's up to you if you want to prove yourself.

Bob is a user on this forum, I quoted that from a topic about Golden Syrup I searched at this forum. Thanks for the further clarification!