Corn Sugar vs. Table Sugar

Discussion in 'Homebrewing' started by DeutschesBier, Jan 4, 2013.

Thread Status:
Not open for further replies.
  1. DeutschesBier

    DeutschesBier Devotee (464) Feb 8, 2009 Maryland
    Beer Trader

    I'm brewing an IPA this weekend, and the recipe calls for 0.75lb of corn sugar.

    I was planning on using an equal amount of table sugar instead. Both are 100% fermentable, so it shouldn't make a difference, right?

    Also, is there anything I should know about swapping them out (like whether to use equal weights)? When I changed the recipe on Hopville from corn sugar to table sugar, the OG stayed the same.
     
  2. leedorham

    leedorham Defender (698) Apr 27, 2006 Washington

    Won't make a difference. They are interchangeable.
     
  3. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    Same thing. use interchangeably. I stopped buying corn sugar years ago.
     
    samtallica likes this.
  4. DeutschesBier

    DeutschesBier Devotee (464) Feb 8, 2009 Maryland
    Beer Trader

    That's what I thought. Just wanted to be sure. Thanks!
     
  5. VikeMan

    VikeMan Meyvn (1,416) Jul 12, 2009 Pennsylvania
    Beer Trader

    Corn sugar normally contains a small amount of water, but it's pretty insignificant. That's probably why hopville treats them the same. I would not hesitate to use table sugar instead of corn sugar. 1:1 is close enough. Technically, the yeast have to do slightly more work to use table sugar, but I doubt it would have a noticeable effect.
     
  6. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    The yeast have to invert the table sugar, but in IPA amounts, I would agree, no big deal. When you start getting into tripel/Duvel ranges of sugar, than I would certainly advocate using corn sugar.
     
  7. DeutschesBier

    DeutschesBier Devotee (464) Feb 8, 2009 Maryland
    Beer Trader

    Interesting. I had no idea. Thanks for the info!
     
  8. Danielbt

    Danielbt Initiate (0) May 4, 2012 Texas

    The boiling done to dissolve table sugar into solution, not to mention sanitize it, will invert the sugar. Most of it anyhow.
     
  9. PABeerGeek74

    PABeerGeek74 Initiate (0) Jul 5, 2012 Pennsylvania

    I always use corn sugar.... not sure why, but it seems like the better choice.
     
  10. marquis

    marquis Crusader (715) Nov 20, 2005 United Kingdom (England)

    Actually corn sugar is dextrose and table sugar is sucrose which has a slightly higher fermentable index.That's because when converted into monosaccharides a molecule of water is incorporated so you get a little bit more!
    Bear in mind that table sugar is free.You can steal it from housekeeping :slight_smile:
     
  11. skivtjerry

    skivtjerry Zealot (522) Mar 10, 2006 Vermont

    I think you get 1-2% more carbonation from the same weight of table sugar; most of us don't measure that closely anyway. Table sugar is so cheap in the US it might as well be free, well under $0.50 per lb.
     
Thread Status:
Not open for further replies.
  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.