Invert Sugar Disagreement

[kevin58]

I have been using Ron Pattinson's method for many years. It's the only way I do it. The only difference I've made in the process is rather than use a sauce pan a candy thermometer and baby sit it on the stove top for 3.5 hours I bought an enameled dutch oven and make it in the oven.

 

[bobtheUKbrewer2]

baby ?

 

[Alan Reginato]

Not sure what, if any, the process differences are between making a candy syrup and making invert syrups but thought this was interesting:

http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html
Also, is it possible to use date sugar or are there too many solids?

Except for the acid column, that guy, Ryan, made candy syrup. For that you need a nitrogen source, a higher pH (adding bakin soda or similar) and heat.

To make an inverted syrup is only needed a lower pH (adding acid) and heat.

I tried both and I thought that it's too much work. It's fun, anyway. (My wife disagree, )
Using caramel and crystal malt is easier.

 

[kevin58]

baby ?

baby sit

 

[Miraculix]

Except for the acid column, that guy, Ryan, made candy syrup. For that you need a nitrogen source, a higher pH (adding bakin soda or similar) and heat.

To make an inverted syrup is only needed a lower pH (adding acid) and heat.

I tried both and I thought that it's too much work. It's fun, anyway. (My wife disagree, )
Using caramel and crystal malt is easier.

I thought about combining both. First make a candi syrup according to the "20 lbs of sugar and a jar of yeast nutrient" thread and then invert that candi by adding an acid to bring the pH into inversion teritory. Best of both worlds maybe?

 

[bobtheUKbrewer2]

baby sit

in Uk all one word but I should have guessed ty