Will I see much difference aside from color by using cane “sugar in the raw” instead of table sugar?
What say you?
Color of the invert syrup or color of the finished beer. I doubt much color would transfer to the finished beer unless you use a lot in a very light beer.
I’m concerned with the finished beer which is very light at 3.1 SRM (BS estimate). I know that the color of the syrup will mostly depend on how long I cook the sugar and acid. I’m more curious about the difference in the base sugars used (table vs. raw) and how that would likely impact a light ale.
That is light! I don’t know the answer, but I’d be worried too.
Oh, I’m not worried. Too much good homebrew around to worry 
Just curious is folks have a preference one way or the other and if so why.
You might notice a small difference in flavor. “Sugar in the Raw” is generally just large crystal table sugar with some molasses – residual sugar cane starches, proteins, etc. The color from invert sugar is due to caramelization – breakdown products of the sugar molecules. At higher concentrations, you could taste the difference.
I think you are asking what would the difference be between invert sugar made from table sugar and invert sugar from raw sugar in a beer. I’m speculating that there won’t be much difference especially if the invert sugar is browned during inversion.
To me, light brown sugar (“Sugar in the Raw”, turbinado sugar, demerara, etc) has a distinct, but light, molasses flavor compared to white sugar, so depending on the percentage you might pick up some of that flavor. If that’s not the intent, you’d probably be better off with pure white sugar. Also, the sugar should invert well before it starts to caramelize, so if a light beer is important, definitely pull the sugar off the stove before it starts to color.
I have never made invert sugar, but I remembered seeing this post at Shut Up About Barclay Perkins saying that you should only use raw sugar to make invert:
Let us know how it turns out! I would really like to do this soon.
Interesting article, but it doesn’t indicate why you invert sugar rather than using raw can sugar other than removing some minerals.
Supposedly invert sugar is easier for the yeast to digest. In my experience there was no difference when I tried it, from the results with regular sugar.
I’ve heard that before, but I’m skeptical at higher gravities. I think gravity is how brewer’s indirectly measure osmolarity so at higher gravity, the osmolarity makes it increasingly difficult for yeast to regulate their internal environment. Invert sugars cause higher osmolarity at the same gravity since inverting creates a glucose and fructose from each sucrose.
I’m talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.
Perhaps the different osmolarities of different sugars isn’t important with incremental feeding as alcohol tolerance is more important. I was talking/thinking about the difference in yeast stress in worts of the same OG but with different osmolarity. Anyway, I was just speculating; I have no data.
Since my invert sugar is destined for a very light beer I decided to go with table sugar and citric acid. Next time I’ll use raw cane sugar and see if I notice any difference.
This topic is kind of a can of worms. If you just want the yeast to be able to ferment the sugar more easily, you can invert table sugar with citric acid. I have a .pdf somewhere of an article with a recipe for industrial-grade invert sugar for brewing, written in England about 100 years ago. The author said to just invert your own refined table sugar, and that buying invert syrup was a waste of money. Some brewers used inorganic acids, but the author said citric gave the best flavor.
Now, when we get into “candi sugar” things get crazy, and there are a lot of Maillard reactions from the beet molasses interacting with the bases used in refining.
Neither of those processes result in caramelization (because if it’s caramel, you can’t sell it as “sugar” and it’s basically waste at that point.) So the browning you get from heating the sugar on your stovetop won’t taste like the browning in dark candi syrup, and it won’t taste like molasses either.
I’ve made hundreds of batches of candi syrup, and haven’t noticed any flavor difference using table sugar vs demerara. When you get into the dark brown sugar, then it makes an obvious difference. But “raw” sugar is so similar to refined sugar, in a beer, you’d be hard-pressed to ID the specific differences.
Had limited access for a while.
This guy has some opinions (his) and ways to make the different invert sugars.
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert