There's been a couple of comments in this thread about simple sugars increasing the overall fermentability of the wort ... however, there's mention in the White & Zainasheff, "Yeast" book (which I don't have with me, at the minute, so I won't quote), which is repeated/referenced in the BYO article by John Palmer that bellebouche linked to above where he says;
... but I'm wondering that (surely) that isn't an "all or nothing" situation ... it won't be that adding (invert) sugars makes the wort more fermentable until a (single) point where there's so much that ALL of the yeast cells lose the ability to ferment maltose and maltotriose and lead to a stalled ferment " leaving more than half of the total sugars unfermented" ... isn't it more likely to a be a curve where adding (invert) sugars to the recipe makes the wort more fermentable, until a point where adding more (invert) sugars causes SOME of the yeast to lose the ability to ferment maltose/maltotriose, and as you keep adding more (invert) sugars, the FG may then climb back upwards ... potentially passing the FG of the all-malt wort on it's way to "leaving more than half of the total sugars unfermented" ... if there were such a "curve" then there would be a "sweet spot" amount of (invert) sugar to add that would leave an FG slightly higher than an all-malt wort, with a higher proportion of maltose and maltotriose left in itJohn Palmer, in BYO wrote:[Yeast] also ferment most of the monosaccharides before fermenting maltose and subsequently maltotriose. In fact, it is known that high levels of glucose and fructose in a wort (e.g. >15–20%) will inhibit the fermentation of maltose. This repressive behavior is probably a common cause of stuck fermentations in worts containing a lot of refined sugars — the yeast have fermented the monosaccharides and then quit, leaving more than half of the total sugars unfermented.
Mightn't that then cause a beer to end up (counter-intuitively) tasting MORE malty
This may not be a question specifically about Golden Syrup, as such ... but do the people above who have brewed with invert sugars feel they may have found this, at all?