Thinking of trying a similar Burton Ale, but substituting D-90 for the No. 3 Invert. If I do I’ll report the results; sure would save time.
Interesting idea. I was also planning to try the Burton again with a variation of some kind. A batch with Invert and another with Candi Syrup could make for a great back to back.
On my first run-through making Invert, there wasn’t much of a time inconvenience (ignoring the part when the temperature was too low). I was able to hit a sweet spot on my stove that kept the simmer even and steady. So i was able to do prep, mash, etc. while the Invert was going. And then just gave it a little stir anytime I was walking by. I killed the heat some time during the boil and the sugar was ready to go in at the end.
All that being said, just having something ready to go would be much easier.
Update on my batch: I’m planning to rack it to a keg on Sunday. So I’ll get my first look at it since it went in to the fermenter. I’m quite excited.