Invert sugar group buy

Been fermenting with Nottingham for 5 days now so had a cheeky sample yesterday, And very nice it is too, I hope it continues like this when fermentation is finally complete........

Good to hear mate

How are you all adding this sugar? Early or late in the boil?

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Been fermenting with Nottingham for 5 days now so had a cheeky sample yesterday,

dammit now i gotta go check mine.. concerned due to low ferment temps you see..

UPDATE: 1,011. usual ~75% attenuation for this point. probably drop another point in cask. early taste promising. will need a dryhop to replace those missing late hops though..

How are you all adding this sugar? Early or late in the boil?

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Added mine at around 45 mins into my usual hour boil....

I'm adding it around 20 mins from the end - just enough time to dissolve it before I add the Irish moss and dunk the immersion chiller in the wort for the last 15 mins.

Will be interesting to hear what FG you all get as mine has attenuated down to around 1.006-1.008, which is low for the Yorkshire yeast strains I used (and previous experience). I expected higher attenuation though.

well it's been 'bout 5 weeks guys, so c'mon, hows it all going?

i tapped mine a coupla days ago, and am really pleased. and especially a lot of killer reviews from the usual tasting panel too.
forgetting the late hops was probably a good thing in the end as it attenuated slightly more than usual (~80% attenuation compared to usual ~75% - bout 2-3 gravity points) and is about perfectly balanced at around 32 ibus. i've been pushing hops a bit lately as 75% attenuation with chloride favoured water was leaving some beers bordering a little sweet.
interestingly it's still got a big straw/marmalade/strawberry hit from the challenger up front

there is a definite difference in flavour there compared to ales i've made with just pale malt, or even pale and light crystal. in fact i think it's similar to the only other beer i've made with [homemade] invert no3 so i think there's a clear contribution in the final product. probably expected a more obvious hit to be honest, but it melds together smoothly in the background and does make the ale taste very "traditional". to be fair, a side-by-side with half that amount of invert would probably help to really see what it's adding. not claiming to have the best tasting skills either!

vital statistics you were all waiting for..
pale - invert % 87-13
1,044 - 1,008 @ 67C
wlp007 @ ~17C

next i think i'll go to the other end of the scale with a barleywine (again bout 15% invert) to see how much / what sort of flavour comes though, but otherwise i'll probably just end up using it all in more like this to try get the most out of it. very happy

next i think i'll go to the other end of the scale with a barleywine (again bout 15% invert) to see how much / what sort of flavour comes though, but otherwise i'll probably just end up using it all in more like this to try get the most out of it. very happy

Great minds think alike - I've been planning a barley wine too. Not with the #3 invert mind, but that could definitely add further complexity.

What yeast are you planning on using to combat the high ABV?

I know Eric and others have added sugar to the FV with good results before so if you wanted to split a batch of wort and add varying amounts of invert to it in the FV for comparisons sake it might make for an interesting test.

What yeast are you planning on using to combat the high ABV?

007 again. it's pretty much a house yeast at this point and it been fun/enlightening to really get to know it well.


f00b4r, i was tempted to do some splits, and may still just for curiosity's sake if i get a chance. certainly been toying with adding sugar to the FV with the barleywine to help keep yeast stress down, but i'm really not sure yet as i've had inconsistent results doing it before (maybe waited too long before adding.. ?).

f00b4r, i was tempted to do some splits, and may still just for curiosity's sake if i get a chance. certainly been toying with adding sugar to the FV with the barleywine to help keep yeast stress down, but i'm really not sure yet as i've had inconsistent results doing it before (maybe waited too long before adding.. ?).

I know from asking Eric (as I wanted to try this myself) that he dissolves it in a small amount of near boiling water, treated to remove the alkalinity. It's then comes to the same temperature and added on the second day when the krausen is fully formed. Apparently it can be quite spectacular
Were your adding it much later when you tried before?

yeah it was fairly later. i was trying to hit towards the end to encourage the yeast onto most of the complex sugars before giving it the simple sugars (forum suggestions, seemed logical). that was for tripels that i wanted as dry as possible. i suppose it does also sound reasonable to add just after the reproduction stage, past when most of the fusels/esters would be created under stressed conditions?

this weekend i brewed a quick couple more with this as i wanted a load of yeast slurry for cider. trying nottingham yeast this time as maltmiller was out of 007 and i wanted something fast-floccing and reasonably clean.

X
pale-invert 87-13
1,043 @ 67C
challenger 35 bu

XPA
pale-invert 92-8
1,055 @ 67C
challenger (x3) ~100 bu

wont be sure of the full effect of the XPA yet as it'll be casked for 6 months with brett c, but the X is more of the same, as the last one was so damned tasty! barleywine still to come when i can be bothered to get the big tun out..

anyone else sampling?

Done Barnsley Bitter my way with invert in on Sunday, will report back upon sampling.

I've used this in a couple of beers so far and am enjoying the results. The first was a Fullers mild recipe lifted from Ron Pattinson's website. It's a really easy drinker despite having a decent 6.3% ABV. I've not used invert#3 before, but I'm pretty sure it's added a different flavour to this, a smooth and light toffee/caramel sweetness, really tasty stuff. This one won't last long...

Batch Size (fermenter): 19.00 l

Estimated OG: 1.058 SG
Estimated Color: 31.7 EBC
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------

1.460 kg Mild Malt (7.9 EBC) 34.1 %
1.357 kg Golden Promise (Simpsons) (3.9 EBC) 31.7 %
0.313 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) 7.3 %
4 g Target [10.00 %] - Boil 90.0 min 4.7 IBUs
43 g Fuggles [6.20 %] - Boil 60.0 min 31.8 IBUs
1.150 kg Invert Sugar #3 [Boil for 30 min] 26.9 %
English Ale (White Labs #WLP002)

Mash In 68.9 C 75 min
Mash Out 75.6 C 10 min

I've used this in a couple of beers so far and am enjoying the results. The first was a Fullers mild recipe lifted from Ron Pattinson's website. It's a really easy drinker despite having a decent 6.3% ABV. I've not used invert#3 before, but I'm pretty sure it's added a different flavour to this, a smooth and light toffee/caramel sweetness, really tasty stuff. This one won't last long...

Batch Size (fermenter): 19.00 l

Estimated OG: 1.058 SG
Estimated Color: 31.7 EBC
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------

1.460 kg Mild Malt (7.9 EBC) 34.1 %
1.357 kg Golden Promise (Simpsons) (3.9 EBC) 31.7 %
0.313 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) 7.3 %
4 g Target [10.00 %] - Boil 90.0 min 4.7 IBUs
43 g Fuggles [6.20 %] - Boil 60.0 min 31.8 IBUs
1.150 kg Invert Sugar #3 [Boil for 30 min] 26.9 %
English Ale (White Labs #WLP002)

Mash In 68.9 C 75 min
Mash Out 75.6 C 10 min

That sounds bloody gorgeous - would love to try it.

Sampled my Barnsley Bitter from the keg last night that I made nearly 4 weeks ago...... WOW, tastes fantastic, more body, more taste, one of my finest beers ever made...... 400g in a 13 gallon brew.
Might brew this for next years festival.

I will definitely be part of the next group buy if it happens again next year....

BB

Oh and the recipe is secret, would anyone dare ask Mr Kippling how he makes exceedingly good cakes? Lol

great to hear it's worked out so well BB! what did substitute the invert in for? (that's not giving too much away, surely? i actually would ask mr kipling for his recipe, but i think i know where he might tell me to go.. )

can't be a coincidence that my last was one of the best i've ever done too. i'm desperate to tap the rebrew but wanna let it sit another week or so.

[Dennis King]

Might brew this for next years festival.

Might hold you to that pal.

Glad the invert sugar is working out for everyone.

I don’t really have beers I’ve made enough to compare how it affects things. However, the Landlord clone I made was very good - definitely in the ballpark. I’d probably up the invert sugar from 6% to 10% next time and increase the IBUs as well. Also a bit wheat malt for head retention.

great to hear it's worked out so well BB! what did substitute the invert in for? (that's not giving too much away, surely? i actually would ask mr kipling for his recipe, but i think i know where he might tell me to go.. )

can't be a coincidence that my last was one of the best i've ever done too. i'm desperate to tap the rebrew but wanna let it sit another week or so.

Hi J.
I would've normally used 500g of white sugar.

great to hear it's worked out so well BB! what did substitute the invert in for? (that's not giving too much away, surely? i actually would ask mr kipling for his recipe, but i think i know where he might tell me to go.. )

can't be a coincidence that my last was one of the best i've ever done too. i'm desperate to tap the rebrew but wanna let it sit another week or so.

Hi J.
I would've normally used 500g of white sugar.

For more flavour contribution from the sugar, Demerara would be good. Still, I’m still of the view that the invert sugar adds more complexity.