What are the benefits of using brewing sugar over types of sugar?
In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar over these other types?
This stack exchange model contiues to mystify me. Three answers and no up votes to the question.... even from a moderator! If its good enough to answer, is it not good enough to up vote? I thought this was a pretty good question. In fact I was left wondering, what is "brewing" sugar?
I think Lewis Norton is probably referring to the "priming sugar" that comes with most kits. A friend of mine uses Brewers Best kits and the "priming sugar" that comes in the kit is simply corn sugar, and is used for carbonating in bottles.
AFAIK, there are no benefits. They're all basically the same. Brewing sugar is corn sugar and while there may be chemical differences between it and other types of sugar, the end result in your beer will be indistinguishable. Sugars like piloncillo or demarara can add a bit of flavor, but the result of adding corn, cane, beet, or brown sugar are pretty much identical.
there's also the old myth that adding table sugar can make the beer taste cidery. It's debunked here - http://www.homebrewtalk.com/f14/adding-sugar-your-beer-not-going-make-taste-like-freakin-cider-90498/
Increase the alcohol, lighten the body, remain true to style if you're brewing a Belgian or British beer style. Or, in he case of candi syrups, to enhance flavor.
Another thing to take into account is that Brewing sugar/Dextrose is easier to dissolve into your brew where as table sugar will need more mixing to dissolve.
@DennyConn try a small scale test of normal sugar and brewing sugar. The brewing sugar I buy is very fine granules and will dissolve faster than the courser white sugar we use for cooking. Not a huge difference but a difference none the less.
Sure, but what difference does that make to the beer? Based on my experience doing what you suggest, my finding ids "no difference at all".
This is just plain wrong. Sucrose has to be inverted with hydrolysis before it can enter the yeast membrane. The yeast will produce invertase in order to achieve this. This requires acidic conditions and more active yeast compared to using a monosaccharide, or it could stall (and a sweet beer can be the result).