View attachment 11046 2L of starter smelling a beaut.
I did do my 1st no-chill. Devolution of my brewing technique. I like the hop back aspect but the whole jerry melting and sagging didn't really give me much more faith in the process. However, i was planning on adding the entire contents of the T&L GS to the jerry and drop hot wort on it at speed. It certainly would have mixed up. I think Darren is just assuming that my brewing style is a little more subdued and careful.
Due to Adelaide temps and my lack of forward planning in the ice dept. this brew has been cooking at 24C for a few hours here and there between ice changes so I hope it's not too overpowering so I can taste the syrup (or not) for myself.
The original CPA must have white cane sugar added to the kettle because this stuff seems to add way too much colour and (delicious) aroma.
My original question still stands, does "partially inverted" sugar need to be inverted further by the boil to avoid the nasty side effect flavour? (from memory, invertase?) and if so, how long does it need to be boiled?