Sugar vs Spraymalt Vs Sugar for brewing

[FU2Max]

Hi all, hope you are all keeping well.

I'm new to homebrewing, so please be gentle.

My question is, the difference between your normal box "standard sugar", "spraymalt for brewing", and "sugar for brewing".

As a newbie, I've started off with a "Micro Brewery Starter Kit with Woodfordes Wherry Beer Kit" Started this yesterday and it's quite happily bubbling away. When i come to putting this into a pressure barrel i assume that I will be fine in just using standard sugar.

Could someone, in simple layman's terms, please explain the differences, and when to use the above sugars?.

Many thanks.

 

[terrym]

Spray malt is dried malt extract. Malt extract is made in a factory from concentrating wort similar to that which brewers produce from the first mashing stage of the brewing process. Malt extract either comes as liquid (LME) which contains about 20% water or dried (DME) alias spray malt. Most of the malt extract added to wort to make beer will ferment out, but there will be some unfermentable sugars there. It also makes homebrewed beer more malty.
If you add sugar either as table sugar (sucrose) or brewing sugar (dextrose) it will completely ferment out and add no taste to the beer, but will add alcohol and CO2 when used for priming .
Your Wherry kit came with enough LME to make a beer of about the correct strength so there was no need to add any extra sugars either as ME or 'sugar', which is what you have to do when you use a one can kit (Coopers, Youngs etc).
When you prime your beer you add sugar to the bottles and the yeast will then consume that to make CO2 which carbs up the beer and a little alcohol. There is no need to use malt extract for this stage, the flavour contribution will be negligible. Table sugar is cheap, predictable and readily available, and imo there is no need to use anything else to prime your beer
Hope this helps

 

[FU2Max]

@terrym Thank you very much for your prompt reply, all makes sense now, thanks.

 

[Benfleet Brewery]

Spray malt is dried malt extract. Malt extract is made in a factory from concentrating wort similar to that which brewers produce from the first mashing stage of the brewing process. Malt extract either comes as liquid (LME) which contains about 20% water or dried (DME) alias spray malt. Most of the malt extract added to wort to make beer will ferment out, but there will be some unfermentable sugars there. It also makes homebrewed beer more malty.
If you add sugar either as table sugar (sucrose) or brewing sugar (dextrose) it will completely ferment out and add no taste to the beer, but will add alcohol and CO2 when used for priming .
Your Wherry kit came with enough LME to make a beer of about the correct strength so there was no need to add any extra sugars either as ME or 'sugar', which is what you have to do when you use a one can kit (Coopers, Youngs etc).
When you prime your beer you add sugar to the bottles and the yeast will then consume that to make CO2 which carbs up the beer and a little alcohol. There is no need to use malt extract for this stage, the flavour contribution will be negligible. Table sugar is cheap, predictable and readily available, and imo there is no need to use anything else to prime your beer
Hope this helps

+ 1

 

[Benfleet Brewery]

When i come to putting this into a pressure barrel i assume that I will be fine in just using standard sugar.

Yes