Do different sugars attribute to different levels of dryness to the beer? For example does corn sugar (dextrose) give a more clean dryness compared to table sugar. Do they affect mouthfeel? Are some more likely to create fussels?
If you mean simple sugars, then not really. Sucrose and Glucose contribute slightly different amounts of fermentable sugar (for the same weight), because glucose (corn sugar) also contains a small amount of water. BTW, adding sugars doesn't contribute dryness. Substituting simple sugars for other less fermentable ingredients (equivalent OG contributions) does result in a drier beer, compared to the original. Not in my opinion. But what exactly do you mean by clean? Compared to each other? IMO, no. Theoretically, it's easier (takes less energy) for yeast to use glucose than sucrose, because sucrose has to be broken down first into glucose and fructose. So could that have some kind of impact on residual fusel levels? Maybe, but I haven't experienced that.
