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Yes it's a mono hydrate, which goes some way to why you need a little more The yeast don't need to break it down like they do sucrose so that the benefit of it, apparently Personally I find sucrose better, mainly as it's always in the jar near the tea

You can see on the graph here how you always need more corn sugar (brewing sugar, dextrose) than cane sugar (table sugar, sucrose) http://www.howtobrew.com/section1/chapter11-4.html

Brewing sugar is dextrose. Table sugar is sucrose. Weight for weight sucrose is 109% more effective than dextrose. So you need roughly 10% more brewing sugar

That should say traineD judges!

Hi folks I am organising a competition and festival you may be interested in, a great opportunity to have your beers assessed by trainee judges. Open to all Homebrewers. Good luck! The 2015 London and South East Craft Brewing Competition and Festival is now open for entries, with the...