Try some of these great recipes out, or share your favourite brew with other forumees!
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Doug
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by Doug » Wed Sep 19, 2007 12:08 pm
Tate & Lyles Golden Syrup instead of Sugar in a 5 gallon brew. Or even used it in second stage for conditioning in the barrel.
Cheers
Doug
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oblivious
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by oblivious » Wed Sep 19, 2007 12:22 pm
Its just sugar to the yeast
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Doug
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by Doug » Wed Sep 19, 2007 12:25 pm
True true but a sarnie with sugar in tastes different to a sarnie with golden syrup in so I thought it may flavour the beer slightly.
Doug
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oblivious
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by oblivious » Wed Sep 19, 2007 12:30 pm
It’s full fermentable, there will be no real flavor left from it.
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Alton_Bee
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by Alton_Bee » Wed Sep 19, 2007 12:46 pm
I think I used some a couple of years ago - cant remember why - but would say it can be used as a way of increwasing the alcohol level without inpacting too much on the taste.
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dan_olo
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by dan_olo » Wed Sep 19, 2007 1:25 pm
Marc Olloson talks about using golden syrup in Real Ale for the Home Brewer. Some of his recipes specify 'invert sugar' for which he says to use normal sugar or golden syrup.
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anomalous_result
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by anomalous_result » Wed Sep 19, 2007 1:41 pm
dan_olo wrote:he says to use normal sugar or golden syrup.
Implying little difference between the two.
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Vossy1
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by Vossy1 » Wed Sep 19, 2007 1:45 pm
I used Golden Syrup for my Flowers Original Bitter recipe from Marcs book
and it turned out great
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dan_olo
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by dan_olo » Wed Sep 19, 2007 2:05 pm
anomalous_result wrote:dan_olo wrote:he says to use normal sugar or golden syrup.
Implying little difference between the two.
The difference apparently is that household sugar is not fermentable without an enzyme called invertase to break it down into glucose and fructose. Invert sugar has already been broken down and golden syrup is, according to Marc, 'liquid invert sugar'.
But like you say, if he suggests either one then I would imagine the difference in the end product is pretty small.
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Doug
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by Doug » Wed Sep 19, 2007 9:06 pm
Alton_Bee wrote:I think I used some a couple of years ago - cant remember why - but would say it can be used as a way of increwasing the alcohol level without inpacting too much on the taste.
i like the sound of that
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Garth
- Falling off the Barstool
- Posts: 3565
- Joined: Tue Aug 22, 2006 1:00 pm
- Location: Durham
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by Garth » Wed Sep 19, 2007 9:17 pm
DaaB wrote:Mr Wheeler suggests there's a fair amount in Old Speckled Hen, good if you like hangovers apparently.
I can vouch for that, but then again, I get bad hangovers if I 'overserve' myself with any beer (commercial or homebrewed) made with too much sugar. Pedigree seems to do this to me.
The Speccie Hen I made with Golden syrup gave me some belter headaches in the morning.
