OVHA Chat

I've been wanting to try some invert sugar in a brew and have been doing some reading.
Well,I think I understand what to do with the invert sugar,once I have it.What has me puzzled is what,exactly is best,to use for the inversion.I have read that lime juice works and is used commonly by some brewers,some say Lactic Acid,Citric Acid,etc,etc.I stopped a the grocery and looked for citric acid to no avail. I slammed two limes in the cart and checked out.Am I about to screw up?

I know lemon juice is about 5% citric acid. I'm not sure about limes. My neighbor picked up some citric acid from a health food store in town and another one called back letting him know they now have it. I don't have their names here. I'll try and talk to him tonight and get it posted. Lemon juice would work, it's just that it might add lemon flavor if that is a problem for you. I use the citric acid and it works great. It really seemed to increase the gravity much higher than just the straight sucrose. Plus, it's easier on the yeast to convert.

Citric acid is commonly used in canning. I believe wally world carries it in their canning section. I bought mine from Rural King.
Sounds like a neat sugar experiment needing to be conducted: Table sugar straight, inverted with citric acid, inverted with lemon, lime, other citrus fruits such as grapefuit? How about other acid containing foods such as roasted jalepenos??. That'll fire up the monk!

Jalapeno's would be great.A 'Chilli APA with jalapeno candy sugar .1.016FG 40 IBU,citrusy hops, 6.5 ABV,11-17 SRM mmmmmmmmmmm..............
I'm gonna make a project of that one.

Well...best find out if jalapenos will invert sugar first,huh?

Invert it and drop the jalepeno's in the finished bottles.

Heck,why not?Sterling Brewery made a Chili beer once with a pepper in the bottle.I think they were something like the pickled ones they call sport peppers.It was HOT to the tongue but really good flavor.