Was reading old posts about brewing with sugar(s) and found a comment about the use of invert sugar resulting in a "dense mousse-like head "
This debate about sucrose vs. inverted sugar is not very clear to me. Many authors/brewers go into contradictions and misleading myths ( I think)
I realy wonder if there's a difference, because on the price side, there is a huge difference!
Zb
This debate about sucrose vs. inverted sugar is not very clear to me. Many authors/brewers go into contradictions and misleading myths ( I think)
I realy wonder if there's a difference, because on the price side, there is a huge difference!
Zb