Originally Posted by Terry08
sort of but I believe it does not fully ferment out and adds to the specific gravity.
Corn Syrup (liquid) (the non hfcs kind) is D-glucose. Karo would be the big brand name. It ferments out completely.
Corn Sugar (solid) is dextrose (D-glucose) and is also essentially 100% fermentable.
The other solid is corn starch(flour), which if just added to wort is non-fermentable. (not to mention, it's a commonly used thickening agent in gravy.) You could add it to the mash and the amylases would convert it.
Malto-dextrin is a solid powder like corn sugar and is partially fermentable. It also adds to body and head retention due to the unfermentable starches.