To invert or not to invert (and when to add the sugar?)

[Kyral210]

Ok, im going to brew a Breferm Tripple and I can't wait! But this is the thing im worried about:

1) Should I just chuck the sugar into the primary or should I invert it first, effectively making candy syrup as they use in Belgium

2) Should I do a single stage as the instructions suggest, or a two stage as is better for high alcohol brews.

3) If doing two stage, would I add my home made candy syrup at the second stage or just the first.


I know this is just a kit, but I want to brew it as best I can!

:drunk:

 

[Dunfie]

This is only an opinion but with the Belgian Tripels that I have made I have simply simmered the sugar in some water and then added to the fermenter. :

 

[Darcey]

I used golden syrup which is inverted but contains extra water so to get the required amount of sugars you need to add more. It has taken 6 months of conditioning for this beer to become drinkable... very nice it is however!

 

[Kyral210]

6 months! wow! Ok, I will be inverting my sugar and doing single stage fermentation followed by a long conditioning session.

Good times ahead.... at Christmas

 

[Darcey]

Ok, it was drinkable before then but now I am getting the best out of it.

 

[Kyral210]

boiled the sugar (500g) in water (700ml) with citric acid (1/4 tsp) for 30 minutes. It was much darker than I thought it might be, but hey, its home brew and I can experiment with caramelisation if I want