Invert sucrose sugar?

[billiebyrd]

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

[Alan Stiles]

Hello,

I gave a presentation in Feb. at the Rocky Mountain Microbrewing Symposium on brewing better Belgian-style beers and a component of the talk was on making your own invert sugar/candi sugar.

Here's a link to where you can get the powerpoint presentation. It's under "download 2009 presentations HERE!"

There are a number of files in the zipped folder, the one you want to look for is called abbey-saison.ppx. The bit on sugar is a few pages into the presentation.

I've experimented quite a bit and have found that making your own invert and adding it to the boil helps. Plus the small amount of acid added to split the sugar is negliable.

Hope it helps,
Alan Stiles
Brewer
Shamrock Brewing Co.

[beertje46]

There have been several good discussions on invert sugars here on PB. I don't know how they compare to Alan's presentation but are worth a quick look.

[Buckley]

Very nice presentations, thanks for the link

[billiebyrd]

Thanks the link is awesome it will come in very handy. I have read most of the discussions about inverting sugar on here thanks for the advice.

Cheers,
Will