Where can I buy invert sugar

[bob3000]

Sorry if this subject has been covered already but .....

I've just found this blog http://barclayperkins.blogspot.com/sear ... rt%20sugar and he seems to be all about the invert sugar. It seems to be a colour and character thing not just a fermentabilty issue. I know you can make it your self but i want to know if you can buy it the different types.

Anyone got any suggestions?

 

[unclepumble]

Sorry if this subject has been covered already but .....

I've just found this blog http://barclayperkins.blogspot.com/sear ... rt%20sugar and he seems to be all about the invert sugar. It seems to be a colour and character thing not just a fermentabilty issue. I know you can make it your self but i want to know if you can buy it the different types.

Anyone got any suggestions?

Search Belgian candi sugar its pretty much the same stuff, failing that lyles golden syrup is partially inverted sugar, so near enough what you want, but to be honest good old fashioned cane sugar pretty much gives you the same results, it just takes the yeast a tiny bit longer to convert it.

UP

 

[bob3000]

In terms of fermentability yes, but what about the added flavour and colour of darker more caremalised sugars? I have seen recipes that call for certain invert sugars and i either want a way to aproximate at home or buy the right thing.
For example the Achouffe brewery make their Mc Chouffe dark beer with only pilner malt and sugar syrups.

 

[tomkandy]

Make your own, it's easy enough. Essentially all you need to do is dissolve sugar in water and add a tiny bit of acid (cream of tartar, lemon juice or vinegar), and boil it for a while. If you want to add colour you'll need to take it to quite a high temperature which will drive off almost all the water and mean it sets hard once it's cooled down, so it's easiest to just make it as required and then add it straight to your wort as soon as it's below 100C.

There's instructions for bakers here, you'd probably want to go to a higher temperature, or hold it there longer. It doesn't require this much attention to detail IME.

http://www.chefeddy.com/2009/11/invert-sugar/

 

[Vossy1]

Have a look here bob :thumb:

 

[bob3000]

Make your own, it's easy enough. Essentially all you need to do is dissolve sugar in water and add a tiny bit of acid (cream of tartar, lemon juice or vinegar), and boil it for a while.

After looking around a bit more on the web i've come to the same conclusion. It seems no one sells it and I've also found a site that helps you make various colours through cooking.
On the same site it shows you how to approximate by mixing golden syrup and black strap. This seems the easiest method, i think i will try this first.

here's the site

http://www.unholymess.com/blog/beer-bre ... ers-invert