Hello all,
I am brewing a Belgian Golden Ale and I was thinking of inverting cane sucrose myself by way of citric acid and boiling. However I was wondering if the addition into boiling wort being an acidic solution would invert the sugar? Also if inverting first is necessary how do you neutralize the solution after it is inverted? Any help would be much appreciated.
Cheers,
William Golden
Head Brewer
Barley and Hops
Frederick,Md
I am brewing a Belgian Golden Ale and I was thinking of inverting cane sucrose myself by way of citric acid and boiling. However I was wondering if the addition into boiling wort being an acidic solution would invert the sugar? Also if inverting first is necessary how do you neutralize the solution after it is inverted? Any help would be much appreciated.
Cheers,
William Golden
Head Brewer
Barley and Hops
Frederick,Md
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