Back at it...Ridley's Mild

[Kyle_T]

As long as it benefits brewing society Seymour, I don't mind. It's prompted me to chase something to see if a result can be had.

[Kyle_T]

It would seem we have some success, I received a phone call from Ragus and had a brief discussion about the plan to reintroduce invert syrups back into the market and shortly after I received this email:

Hi Kyle,

Nice to speak with you earlier.

I do hope that Ragus will be able to assist in some way.

As syrup is the way to go, I would suggest Ragus product IN04 Invert Sugar Syrup OL78. The product is available in 25kg pails from a nationwide wholesaler. I can put you in touch if required and have shown the web address below for your reference.

Brewers have used invert sugar syrup, darkened to suit with cane molasses (Ragus product TM03, also available via the wholesaler) with success.

http://www.bakoselect.co.uk/contact

Please give me a call or email when you are ready to proceed.

Kind regards
Theresa

I have sent an email back just ask if they or their wholesalers would be able to supply a pre-mixed product to the original Brewers Inverts No. 1, 2 & 3 ratios and what sort of order size they will expect if I can get a retailer on board. She was even kind enough to offer to send me a product sample!

I will still be calling Murphy's on Monday to see what assistance they will be able to offer.

[seymour]

Nice work, sounds like you're almost there.

It's worth noting she called Ragus product TM03 "cane molasses" but she said "invert syrup" twice without the word "cane". Are we 100% confident that OL78 is 100% cane sugar?

[Hanglow]

According to the list that pdtnc still has up on his website, its straight plain clear invert. Doesn't say either way, but if it's just a pure fructose/glucose mix then I don't think it matters on that front
https://pdtnc.wordpress.com/2010/05/29/ ... gus-co-uk/


I'm pretty sure when you make brewers syrup at home using that method you have to boil the invert+molasses together for a short while to get the appropriate flavours to develop, just mixing them together doesn't work and indeed would seem a bit pointless to me, just adding some plain sugar and molasses to your wort would work just as well if that were the case

[BrewerBen]

Does the wooden pin impart any oak flavour into the final beer? I've pretty much decided to do a dark mild next although not exactly the same as this as i've been rummaging through the stuff i have in stock. I'd probably bitter with challenger and golding keeping the styrian goldings for the dry hop. I also have some melanoiden malt left from the Vienna lager i've just done so thought that could possibly give the low gravity ale a malty boost. I ask about the oak as i also have some whiskey oak cubes from the malt miller and wondered if a very small amount could perhaps go well

[Good Ed]

[quote="Hanglow"I'm pretty sure when you make brewers syrup at home using that method you have to boil the invert+molasses together for a short while to get the appropriate flavours to develop, just mixing them together doesn't work and indeed would seem a bit pointless to me, just adding some plain sugar and molasses to your wort would work just as well if that were the case[/quote]

It would seem that what Ragus are suggesting is the similar to Kristen England's method, and if you don't want to use T&L syrup make your own #1 from your choice of cane sugar (easy) and add molasses as described.

[Kyle_T]

It's only been in the Wood a week and will need another to mellow but this is what I've got: