Timeline for Can Malt extract or Wort be inverted?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 26, 2014 at 15:29 | comment | added | Denny Conn | That's the argument, but the reality is that it doesn't matter. | |
| Mar 25, 2014 at 20:47 | comment | added | Another Compiler Error | Isn't the pro-inverting argument that yeast can skip the invertase process? The downside is due to the maillard reaction more sugar is required for the same fermentability. | |
| Mar 25, 2014 at 20:44 | vote | accept | Another Compiler Error | ||
| Mar 25, 2014 at 20:44 | comment | added | Another Compiler Error | I accept there is no point with Wort. Otherwise I think the maillard reaction is usually the primary reason for inverting, such as with some Belgian beers, correct? | |
| Mar 25, 2014 at 15:28 | comment | added | mdma | That's right, the yeast secrete invertase to break down succrose. | |
| Mar 25, 2014 at 15:24 | history | answered | Denny Conn | CC BY-SA 3.0 |