highgravitybacon
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- Sep 28, 2012
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So a little trivia. Clear candi sugar / invert sugar. People make with citric acid, or buy dextrose. Maybe there is no need. Apparently in the stew of enzymes in the mash, there is one called Saccharase, but also known as invertase -- that will convert sucrose to fructose and glucose. You could in theory add sucrose directly to the mash and have it come out as fructose and glucose. Invertase has an optimum temp of 140F and ph of 4.5.
Just an interesting tidbit for the day. I have no issues using plain sucrose in the boil, but I like the better living through chemistry going on here.
Just an interesting tidbit for the day. I have no issues using plain sucrose in the boil, but I like the better living through chemistry going on here.