"It is more usual to add sugars to the wort in which they are fermented together with the maltose of the malt. The sugars generally employed are cane sugar, invert sugar — which is most largely used — and glucose. Refined cane sugar has to be inverted by the yeast before fermentation, and to a certain extent weakens the yeast, favouring the production of lactic acid, so that it is preferable to invert the sugar first."
(Source: "Chemistry for engineers and manufacturers" by Bertram Blount, Arthur George Bloxam, 1896, pages 193-194.)
Brewdog Rye Hammer - Brewdog? Jag har i princip alltid några burkar *Dead Pony Club* hemma, men i övrigt dricker jag mycket mindre och färre öl från dem än för 10 år sedan. Va...
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