Think so and you'd just spoon off top like a jug of stock - never tried it though as never really got on with the chocolate to warrant a second cracking.
Forum Christmas Brew
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I've had a read about using cacao nibs in beer... obviously they need to be sterile before going into the fv...hence boiling or soaking in vodka. Some use them in the mash...
I'll have a go at a 10l BIAB batch of that. I've got most of the malts on hand already, might look at subbing the hops as I don't have either of those varieties - alternative suggestions welcome.
The invert sugar sounds like a challenge - sounds like it might be a good use for my lab hotplate stirrer, assuming it'll keep that accurate a temperature. I'll report back once I've got some citric acid.
The invert sugar sounds like a challenge - sounds like it might be a good use for my lab hotplate stirrer, assuming it'll keep that accurate a temperature. I'll report back once I've got some citric acid.
So...what are we doing with these nibs?
US brewers only seem to add them to the wort in secondary as there's alcohol present to prevent infection...but boiling or vodka soaking covers this.
Anyone considering mashing them? There's also a "dry hop" method too...
US brewers only seem to add them to the wort in secondary as there's alcohol present to prevent infection...but boiling or vodka soaking covers this.
Anyone considering mashing them? There's also a "dry hop" method too...
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erm...how do you vote..user 18729
Flat out like a lizard drinking
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Brewers’ discretion! If people would like to follow the original recipe they won’t be disappointed. Likewise, I’m sure with the odd modification it could be even better!
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You don't, the poll closed on Sunday
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Cheers
I am thinking of trying to make the invert on Tuesday while the house is empty, anybody know how to store it once it's done? I have seen an article (that I can't currently find) which said you had to either add something to it to make it solid or add extra water to it to make it into a liquid. I am now completely confused
An Ankoù
Landlord.
Making mine, soon, too. I was going to make a double amount and put the rest in a jar and "lose" it in the fridge. I wouldn't expect to have to do anything with it since sugar at that concentration tends to "preserve" itself- hence jam and honey. My only worry is that the sugar might crystalise out, but if it does, I'll just warm up the jar slowly.I am thinking of trying to make the invert on Tuesday while the house is empty, anybody know how to store it once it's done? I have seen an article (that I can't currently find) which said you had to either add something to it to make it solid or add extra water to it to make it into a liquid. I am now completely confused
I've read invert will keep for up to six months in the fridge...plus it shouldn't crystallise.
Perhaps instead of a brew day,we could have an invert sugar morning!
Smart dress only! No trainers!
Smart dress only! No trainers!
An Ankoù
Landlord.
Fluffy pink tutus and tiaras with plenty of candy-floss to get in the spirit of things.
I was more thinking a father Christmas suit...
Invert done, only did half the amount that hopsteep gave in the recipe, got me just short of 500g of invert so enough for the brew, the jar was 560g when empty 
How long did it take? Was it easy? I hoped to get mine done this week but stuff got in the way...
It was easy, took about 15-20 minutes to dissolve the sugar and get it to temperature, then I just left it simmering for about 2.5 hours while I was working, just popped back now and then to check temperature and give it a stir
An Ankoù
Landlord.
Something's Going Wrong
I'm in the middle of making my #3 invert sugar. The only sugar I can find that says "Pure Cane" is cassonade, which is a very, very ,very light brown sugar. I'm making it up to the recipe at the start of Pattinson's "Let's Brew". He says 1Lb of sugar to 1 pint of water except his metric measurements indicate a US pint rather than a proper one*. Anyway, I've put a kilo of cassonade in with just over a litre of water and while I'm simmering it as low as I can, it's turning into toffee, even though the temperature hasn't gone beyond his maximum of 121C!
It's been on an hour and ten minutes instead of 2½ hours and the colour's just about getting towards #2 invert. I daren't cook it any longer for fear of it setting solid in the pan. ANY SUGGESTIONS GRATEFULLY WELCOMED.
*a "proper" pint or gallon, is that unit of volume which contains the greater amount of beer. The UK pint has 20 fluid oz of beer, while the US one, regretably, only has 16. Given the choice, which pint would you pick up?
On the other hand, I picked up a bottle of this for 3€ in the local supermarket. It's the right colour, tastes nice with a hint of treacle in the finish, but I think it's a syrup so I'm going to boil it up with a bit of citric acid to invert the sugars, and see what comes of it.
https://www.amazon.fr/Dillon-Sirop-de-Canne-Roux/dp/B01MF9AQEB
I'm in the middle of making my #3 invert sugar. The only sugar I can find that says "Pure Cane" is cassonade, which is a very, very ,very light brown sugar. I'm making it up to the recipe at the start of Pattinson's "Let's Brew". He says 1Lb of sugar to 1 pint of water except his metric measurements indicate a US pint rather than a proper one*. Anyway, I've put a kilo of cassonade in with just over a litre of water and while I'm simmering it as low as I can, it's turning into toffee, even though the temperature hasn't gone beyond his maximum of 121C!
It's been on an hour and ten minutes instead of 2½ hours and the colour's just about getting towards #2 invert. I daren't cook it any longer for fear of it setting solid in the pan. ANY SUGGESTIONS GRATEFULLY WELCOMED.
*a "proper" pint or gallon, is that unit of volume which contains the greater amount of beer. The UK pint has 20 fluid oz of beer, while the US one, regretably, only has 16. Given the choice, which pint would you pick up?
On the other hand, I picked up a bottle of this for 3€ in the local supermarket. It's the right colour, tastes nice with a hint of treacle in the finish, but I think it's a syrup so I'm going to boil it up with a bit of citric acid to invert the sugars, and see what comes of it.
https://www.amazon.fr/Dillon-Sirop-de-Canne-Roux/dp/B01MF9AQEB
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I bought a kilo of silver spoon ..
