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[The Monk]

On the topic of sugar, you will come across references to invert sugar.

Sugars that have been inverted (relating the optical activity of a solution of the sugar) are a bit cleaner for beer use: the yeast does not need to generate the enzyme invertase to invert sucrose, the enzyme like everythign the yeast excretes ends up in our beer. A whole heap of sucrose and little malt will result in a beer with a huge 'sugar twang'

Now, forget about boiling some sugar syrup with a teaspoon of citric acid to invert it: very strong acids are needed to do this more than 2% or so.

If you really need invert sugar buy the Lyles Golden Syrup (NOT the CSR stuff) which is invert sugar


Tom