SHOULD I ADD BREWING SUGAR OR NOT?

[critch]

bigboots im sorry but adding a lot of sucrose will alter the mouthfeel. calum and sloe are spot on

in the dim and distant past when i did kits id only ever add dme to increase og, i always found, when used in high proportions, sucrose gave the finished product a tang (especially beet derived sucrose) while sugar definately has an important role in brewing, (randy mosher wrote a couple of cracking articles on the role of sugar and honey in brewing, track 'em down if you can )lme or dme are infinately superior to use to up the gravity on your beer

 

[bigboots]

Critch I'm not disputing that, I'm simply saying that if someone is on a tight budget ordinary sugar will still give reasonable results. Maybe not quite to the same standard as DME etc., but perfectly drinkable nonetheless!
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[critch]

another good one to use would be tate and lyles golden syrup which very closely resembles the brewing sugar no.2 as used by the old liverpool brewery higsons

at 76% fermentability itll give body as well gravity, this would probably be a lot cheaper than beer enhancers

n.b. other golden syrups are not the same.......