Invert Sugar v Table Sugar

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Invert Sugar v Table Sugar

Unread postby brugen » Wed Mar 28, 2018 9:09 pm

My understanding is as follows

Table sugar is sucrose.
Invert sugar is fructose and glucose.
British brewers use invert sugar rather than table sugar,
Yeast need to break down sucrose into fructose and glucose before they can convert the sugar to alcohol.

Assuming brewers don't just use invert for the hell of it can anyone tell me

1 Are my assumptions wrong or missing something?
2 Will the use of invert rather than table sugar affect the Original Gravity or Final Gravity?
3 Will the use of invert rather than table sugar affect the final body or taste?
4 How could you tell whether I had used invert or table sugar in my recipe?

Thanks
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Invert Sugar v Table Sugar

Unread postby f00b4r » Wed Mar 28, 2018 10:30 pm

I think it's the impurities in the invert that give a flavour that carries through to the final beer.
If you go on the Ragus site you can see about the amount of fermentables for each of the commercial inverts they sell.
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Re: Invert Sugar v Table Sugar

Unread postby mashy » Thu Mar 29, 2018 6:50 am

There is quite a range of what's available to brewers so I guess there has to be a gain. Else why would it continue.

You can invert sugar yourself with citric acid/lemon juice.
I fiddled about with this many moons ago, but it has fallen by the wayside now as my brews don't have any sugar added.
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Re: Invert Sugar v Table Sugar

Unread postby gandalf the brew » Thu Mar 29, 2018 7:57 am

Could it be that the sugar manufacturers, before spraying the invert sugar and drying it into granules, sell it to the breweries for less because it costs them less to do so.
And perhaps that's the only reason it's used, COST
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Re: Invert Sugar v Table Sugar

Unread postby grooves » Thu Mar 29, 2018 1:21 pm

The impurities and caramelisation seem to be key to its continued use:

http://barclayperkins.blogspot.co.uk/20 ... sugar.html

fructose and glucose is also more easily consumed by yeast than sucrose. So invert sugar should also be fermented quicker and with fewer metabolic by-products.

It would be an interesting exbeeriment for the Brulosophy.com guys to see if a difference in taste can be detected between the different sugars. My guess would be the darker the sugar, the more likely you'll be able to tell the difference.
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Re: Invert Sugar v Table Sugar

Unread postby squadricus » Tue Apr 03, 2018 12:43 pm

I suspect that it is the much faster Maillard reaction kinetics for fructose than for maltose that accounts for its flavor contribution. Sucrose, undeservedly or not, is perceived to give a cidery off flavor to ales. This may be more of an issue when used for priming. I don't recall ever seeing any cautions about using brown sugar, which is sucrose dosed with molasses.
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Re: Invert Sugar v Table Sugar

Unread postby f00b4r » Tue Apr 03, 2018 3:05 pm

Also don't confuse home made invert with the Ragus stuff, there do appear to be significant differences between the two in terms of flavour.
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Re: Invert Sugar v Table Sugar

Unread postby brugen » Wed Apr 04, 2018 12:44 pm

Thanks for some really interesting input.

Does anyone know a source for Ragus invert? Their website didn't give a an ordering option.
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Re: Invert Sugar v Table Sugar

Unread postby grooves » Wed Apr 04, 2018 1:42 pm

Think they only supply to pro/account holders.

Why not make your own? - http://www.unholymess.com/blog/beer-bre ... ers-invert
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Re: Invert Sugar v Table Sugar

Unread postby f00b4r » Wed Apr 04, 2018 4:36 pm

grooves wrote:Think they only supply to pro/account holders.

Why not make your own? - http://www.unholymess.com/blog/beer-bre ... ers-invert


It doesn't come out the same, I know of a few home brewers that have made it using various sugars (white, brown, jaggery and some other even more esoteric ones) and although some have some really interesting flavours they do not taste like the Ragus products.

You can buy from Ragus but you have to buy in 5kg blocks. There has been at least group buy on the UK forums so that is probably the most realistic route to get some (I have some of invert 1,2 and 3 that I would be willing to part with but am in Germany so the postage might be a bit silly).
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