- Jun 4, 2017
- Reaction score
I agree.I would do a light touch on the dry hop in line with standard English practice.
Regardless, should be tasty.
What's that in numbers? 1g/l? Or even below?
Btw. the OG came out at 1.042.
The homemade invert is so nice, I can't believe it. Just throw your sugar, a bit of water and a dash of lemon juice into a pot and let it simmer. Let it get really thick for some time, this is when the magic starts to happen. The lemon smell will completely diesappear and the smell and colour will start to change. From light and sweet to golden and caramelly/cotton candy like to darker tones. This takes about 45 minutes to one hour and can be easily done on the side when boiling the wort.
Add some water from time to time and be careful not to scorch it. But also not too little heat, it needs some heat for the mailard reaction. And use raw cane sugar! Not the white one, but also not the completely dark one. The one which just has been centrifuged works best. It has a light brown-ish, golden colour.
Be careful when adding water and before you throw it into the wort, add some more water to get it really liquid, otherwise it won't mix well with the wort and screw your readings.