Bugeater's Oatmeal Raisin Cookie Amber

[Bugeater]

yeah, water. Posting with my 6 month old grandson on my lap leads to lapses in concentration.

[spiderwrangler]

Better than it being due to senility or dementia...

[Bugeater]

Better than it being due to senility or dementia...

May be some of that too.

[summy]

In regards to inverting the sugar, how long of a process is the "simmer until it turns clear"? I've been at it here (simmering) for about 20 minutes now. Might have lightened slightly, but it's still amber.

[snowcapt]

In regards to inverting the sugar, how long of a process is the "simmer until it turns clear"? I've been at it here (simmering) for about 20 minutes now. Might have lightened slightly, but it's still amber.

Clear= non-granulated, Im guessing.

[spiderwrangler]

A lot of other places have said that inverting is not necessary, as the yeast produce the necessary enzymes to do it on their own.

[Bugeater]

Clear simply means not cloudy, regardless of the actual color. And, like spider said, inverting the sugar doesn't make a significant amount of difference in most beer. I've quit doing it altogether and haven't noticed any difference. I think the most need of it would be in late sugar additions during fermentation in really big beers where the yeast is already stressed. The simpler inverted sugar would be easier for the yeast to eat.

[summy]

I kept waiting for it to thicken up like in the pictures on google... Ended up cutting off the heat after about 30 minutes. Let it cool and added about 4 cups of sugar water to the primary.