Invert Syrups Available to Homebrewers

Smallest we can get it in the UK are in 25kg packs from baking distributers. I've toyed with the idea of getting some but I've always been happy with the stuff I make . I'd give that stuff a go to compare for sure if it was available here

 

1896. I think about re-brewing that one once in a while, but the invert PITA factor always seems to dampen that impulse. This might be a sign.

 

Very interesting. I would really like to try this stuff out since I have not had the patience to make my own but have wanted to use invert for a while.

 

Has anybody actually brewed with this product (Becker's Invert Sugars)? Is it 'authentic' for brewing English style beers? Can you use a portion of the 3 lb. package and save the remainder for an extended period of time to use for a subsequent brew?

Cheers!

@patto1ro

 

Not too sure about the concentration of this particular product, but once you reach a particular concentration of sugar in a syrup, keep it in an airtight container, in a cool(ish), dry, dark place, and they're pretty much shelf stable, like honey. Not enough sugar, and it will oxidize, like LME. Even less, and they will grow mold, like maple.
I'd expect that since invert sugar is acidulated, it would have good keeping properties.

 

Cool little FAQ I just stumbled upon: https://recipes.acbsupply.com/inver...t sugars boost the,quality of the end product.
It says that a particular invert sugar they sell (Numoline) both "controls recrystallization" and "******s staling" in baked goods made with it, so one could assume that those properties would extend to the base product. I'll check out some more stuff, just the first click in a google search.

 

More links:
https://www.cooksinfo.com/invert-sugar#:~:text=A package of invert syrup,use up within 1 year.
https://en.wikipedia.org/wiki/Inverted_sugar_syrup#Shelf_life
https://bakerpedia.com/ingredients/invert-sugar/

Hope this helps. Again, looks like the concentration of the particular syrup has a lot to do with how well it keeps. I'm guessing that if you use some of the 3# can, seal it up tight, and store in the fridge, as long as you use the rest of it within 6 months of opening, you should be good to go. If you are into brewing traditional British running beers, I don't think this would be a problem.

After looking into all this, I'm kinda thinking about messing around with it at work to extend the shelf life of our product.

 

Thank you for taking to time to conduct that research and sharing your findings.

From the first link:

“Storage Hints

A package of invert syrup, unopened, has a shelf-life of 2 years; after opening, store in refrigerator and use up within 1 year. Discard if any mold starts growing.”

I do brew English style beers: mostly Oatmeal Stouts (3 batches a year – my most popular ‘selling’ beer) but an annual batch of Bitter Ale (which I bottled last year). I doubt that I would use the remaining portion of the invert sugar within a year.

Also, at 24 bucks for 3 lbs. (effectively 8 bucks a lb.) this is not an inexpensive ingredient.

I will need to ponder this further.

Cheers!

 

On a related note there is now a ‘new’ malt available: Crisp Chevallier Heritage Malt.

https://bsgcraftbrewing.com/crisp-chevallier

https://crispmalt.com/malts/chevallier-heritage-malt/

This may be a good malt selection for a beer brewed with invert sugar (syrup).

Cheers!

 

For a 5 gallon batch it calls for 1.6 lbs. of Invert No. 2. What do you intend to do with the leftover 1.4 lbs.?

Cheers!

 

I think this would be a great malt to do the ol' @DrewBeechum On The Ones recipe development. Chevallier+invert syrup of your choice+one hop (used to your discretion depending on style)+yeast.

I'm gonna keep with using TFGP as my house base malt, as I can get it easily through MDHB and it works for dang near everything I want to brew.

 

What's the value of your time making an invert syrup? Beyond ingredients, include the time looking up how to do it, possibly purchasing new equipment (candy thermometer, small, heavy-bottomed and sided SS pots, brushes, etc.), making it, and clean-up? Even at the scale I may use it at work, it'd be cheaper to buy (I ran the numbers, although, would be buying clear in bulk).

I compare it all to my job. I get paid X amount of dollars per hour, and if it's something that's enjoyable to me, I'll put in the leg work. I enjoy homebrewing, I really like being able to say that I make the vast majority of the beer I drink, and tailor recipes to my taste to my abilities, but I can't imagine I'd really enjoy planting/weeding/harvesting my own crop of barley and all the work that entails, and then malting it myself, which is more work, and would require more equipment, just to save a few bucks on an end product. I actually have enough of a yard now that I probably could return enough of a crop to get me through a year of brewing, but I'm not willing to go through all of that.

Would you be making enough invert syrup of any particular type to offset these costs and then use it up before it "went bad"? Probably not. If you really like standing next to a pot of sugar solution and paying a lot of attention to the thermometer, more power to you.

 

I have no intention of making invert sugar; that was not 'part of the equation'.

If I could purchase the needed amount (e.g., 1.5 lbs) of invert sugar that would be something I would consider. Would you please sell me your 'leftovers'?

Cheers!

 

I don't make it up to Philly as much as I used to, otherwise, I'd be down.
If I purchase some of this stuff, best be sure I'd treat it like anything else I buy for homebrewing that has a shelf life and I can't use up in a single brew or use frequently: Initial beer that I love, big plans for the rest that fall through due to work/personal life, then going into a kitchen sink beer so I can clear inventory, and buy a bunch more pounds of malt that I'll use 3/4# of and then toss all the leftovers into an "Imperial Brown Ale" or "Smoked Imperial Porter".

 

If someone uses this stuff before I do, it would be awesome and much appreciated if you could mark the can where the top of the sugar is and either measure or calculate the volume. For science.