Invert Sugar Substitute

[Kingfisher]

The Marc Ollosson recipe for Castle Eden Ale gives 835g of invert sugar added after 60 mins. Can this be substituted with an equal amount of glucose I'm thinking of doing this one over the weekend.

 

[EskiBrew]

Hmmm - not too hot on the different formats of sugar but I think Invert Sugar is a form of sucrose made up of glucose and fructose. I have no idea what the effect would be of using all glucose rather than a mixture of glucose and fructose.

I use Golden Syrup whenever I want invert sugar. Quite cheap in Tescos value range.

 

[Kingfisher]

: EB I've already got glucose in the house and thought I might use it. Nearest supermarket about 20 miles away or top dollar at the local shop

 

[Aleman]

Use whatever white sugar you have in the house . . . not Lactose though :lol: The reason behind using invert is that its 'easier' for the yeast to use as it doesn't need to be split before use . . . those that espouse this theory forget the fact that invertase embeds itself in the cell wall so as the yeast absorb the sucrose it splits it as well.

I've always used Sucrose when it asks for invertase . . . glucose will be fine . . .

 

[Kingfisher]

:thumb: A Castle Eden it is then most likely on Sunday.

 

[Vossy1]

I like the taste imparted by golden syrup. You don't get the same taste from white sugar.

 

[highwayman]

Vossy says

I like the taste imparted by golden syrup. You don't get the same taste from white sugar

I have to agree with Vossy ..I used Golden Syrup in my Tanglefoot recipe and whilst is has not quite finished fermenting..there is definately a nicer taste to the beer than when I used granulated sugar :thumb:

 

[J_P]

In my opinion the best thing to substitute for Invert sugar would be malt :lol: adding nearly a kilo of syrup to a brew is not my cup of tea.

You can actually create your own invert sugar by heating the sugar (sucrose) with lemon juice which breaks the bond between the glucose and fructose rings. Or you could just lob the sugar into the boiler and leave the chemistry to the yeast!