rpt
Brewing without a hat
Having done some Googling it seems to be an urban legend that dextrose/glucose is better than sucrose in brewing. There doesn't seem to be any evidence that you get off flavours from sucrose - the infamous homebrew tang probably comes from old malt extract, particularly liquid. It is, however, better to use malt extract instead of sugar as it adds flavour and body, and not just alcohol, to a brew. If the sugar makes up less than 10% of the fermentable then it shouldn't be a problem. Graham Wheeler certainly uses normal white sugar in his recipes. For priming it is such a small amount that cheap sugar is fine. I don't plan on buying any more brewing sugar.
