Candy Sugar: WOW!

[BM1]

Well...after asking around and posting posts and talking to knowledgeable folk about invert sugar,I made some.I was having trouble deciding what to use for inversion and , like the jackass that I am,I went with cream of tartar.even though I learned that any acid will work,and I even get the idea that ya' probably don't even need an acid ,it was cheaper($3.89 for citric acid,0.89 cents for cream of tartar).Also,some say(and I think it's probably true)that inversion is not really necessary.But what the heck,I wanted some color and caramel flavor so I can skip adding crystal.And I just wanted to do it.

Cream of Tartar- 1gram/kg sucrose.Hardly a chance of any acidic flavors at that ratio.

I'm going to brew something with it soon.Maybe it'll be ready to drink by next meeting.

[sirgiovanni]

It's true you don't have to convert as Succrose will ferment, but only after the yeast do the work of first making the conversion themselves. Fructose and Glucose are just straight fermentable and will not create off flavors that yeast can make converting the succrose before they can use it.

Love to hear how the beer turned out for ya.

[BM1]

Wow...Thank you.Best,comprehensible,down to earth,answer that I've gotten.Some just read way too much into the question,albeit most answers were at least scientifically sound.It's in the jug,glugging happily along right now.I'll post step by step here.When it's done,I will bring a bottle 'r tu t' the next meeting for tasting.

[sirgiovanni]

Cool thanks!
One other thing to consider is that when we start putting in adjuncts like sugars, we take out nutrients that would typically be present in an all grain batch from the grains themselves. This is especially true if you start going 20% or higher. Some feel that if you don't replace the nutrients artificially and choose to sweeten with sucrose, this might cause a hung conversion to alcohol as it takes more work for the yeast to first break the sucrose down to it's two more fermentable components. It's felt that if you are questionable on yeast nutrients, in other words, that simple fructose and glucose would more likely convert easily. Anyway, attenuation for thought.

[BM1]

Right,I've been pondering such...I think some yeast strains might do better than others.I've heard people talk about using bread yeast in brews with high fructose & glucose,but,I'm scared of it.Thinkin' about experimenting a little,soon.

Looks like my primary's about pooped.Gonna rack it saturday and have a taste.Right now,it's still a little milky lookin'.

[Chris Alvey]

Servomyces (WhiteLabs) and Wyeast Nutrient are two good products for getting those yeast-friendly things lost by replacing malt with sugars. The Wyeast product is less expensive/batch and I have a suspicion that it does a better job.

[BM1]

Thanky much.