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I made some invert sugar for a porter recipe I brewed today. Up until now, it's just something I only knew the name of. So I'm not sure what it's physical characteristics should be.
I used the procedures I found here...
https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/
I was going for invert #3 which is the very dark. However I turned my back briefly at the wrong time and I think I went well beyond that as the temp shot up to 380°F. However it actually had some interesting tastes to it so I went ahead and used it in the porter.
My main question is how does invert sugar behave when it's cool? I thought it was going to be a thick gooey syrup, but what I made became a hard solid piece of sugar, much like a hard butterscotch candy... except for being on the darker side of blackish-red.
Any other pointers or just FYI on it will be appreciated.
I used the procedures I found here...
https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/
I was going for invert #3 which is the very dark. However I turned my back briefly at the wrong time and I think I went well beyond that as the temp shot up to 380°F. However it actually had some interesting tastes to it so I went ahead and used it in the porter.
My main question is how does invert sugar behave when it's cool? I thought it was going to be a thick gooey syrup, but what I made became a hard solid piece of sugar, much like a hard butterscotch candy... except for being on the darker side of blackish-red.
Any other pointers or just FYI on it will be appreciated.
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