Beer Forum

After hours of searching for info on how to make invert #2 &#3, I finally hit pay dirt. Here is a link for those interested in recreating some of the Shut Up About Barclay Perkins recipes.
http://www.unholymess.com/blog/beer-bre ... ers-invert

The reason invert sugar is so hard to find a recipe for is because it is so worthless. Yeast eats glucose, dextrose, sucrose, fructose, and maltose with ease. Regardless of what the scientists say, they don't give a shit whether it's inverted or not. They see cake, they eat it.

The cake is a lie.

It's not about the cake, it's about the frosting. I.E. how is invert #3 different than sucrose. It's dirty.

An inverted cake is still a cake. Mmmmmm invert cake.

Sparge Pervert wrote:An inverted cake is still a cake. Mmmmmm invert cake.

Is that like Pineapple Upside Down Cake?

dmtaylor wrote:The reason invert sugar is so hard to find a recipe for is because it is so worthless. Yeast eats glucose, dextrose, sucrose, fructose, and maltose with ease. Regardless of what the scientists say, they don't give a shit whether it's inverted or not. They see cake, they eat it.

I've been making and brewing with the different invert sugars outlined in the site in the OP. It's not simply a matter of splitting the sucrose molecule. During the process, the sugar darkens considerably and produces a lot of interesting flavors. I've been brewing a lot of the recipes on the Barclay Perkins site and can highly recommend them. The dark invert sugars are absolutely necessary.

The 1952 J.W. Lees Best Mild recipe is really outstanding. Took gold at the Music City Brew Off with it earlier this year.

Fair enough... so now you're talking about caramel. Sure, caramel will add flavor. So does maltose. But sucrose that is simply split into its components fructose and glucose, without caramelization? Wasted effort, IMHO.