Originally Posted by Paully
Feel free to keep using expensive sugar if it makes you feel better.
I felt the same way many years ago. I was convinced, I should say, I knew that plain table sugar gave beer a cidery taste. I knew it was right because all the books of that time said so. This was back in the 90s and Papazian was the bible. I paid the premium price for corn sugar to prime with and for any sugar additions. All the items you are referencing are carry-overs from that period. I probably could find a dozen references very quickly with similar information in the books on my shelf, so there is no need to add any more links. However, my experience, and many other's is different.
I stopped making beer for a number of years and when I restarted, someone pointed out I could prime without any issues with table sugar. lots of people did it. I was dubious, but I tried it, and .......... noticed no difference. I did some research and found lots of people were using plain table sugar with no issues.
Reading BLAM, Stan Hieronymus points out that many Belgian brewers use beet sugar (not candi sugar) for their trippels. Basically sucrose. I figured, if it was good for them to use in large quantities, it was good enough for me. So I tried it, and ......... noticed no off flavors. Dark candi sugar is a different matter as it does add some flavors.
I don't know what was the origin of this, I suspect poor quality yeast and poor temperature control, and pour extract (I have old books that say to pitch the dregs of 2 bottles in a 5 gallon batch - we know that is way under-pitching and waiting for a problem to occur). I don't believe it is an issue today.
I have a 3 lb bag of corn sugar in the basement. It has been there for 3 years since I changed to using cane sugar.