Originally Posted by scook13339
Candi Sugar is just sucrose aka table sugar, a simple sugar. For high gravity beers I put simple sugars in after fermentation has begun to slow down a bit. The idea is to let the yeast work on the more complex malt sugars, than feed 'em the easy to digest ones. This will help get a full attenuation. And, yes, this means they don't get boiled.
Candi sugar WAS table sugar, not IS.
Table sugar is sucrose, which is a more complex carbohydrate when compared to dextrose, which is in all purposes Candi Sugar.
The theory is that the low pH of the wort in addition to the high heat of the boil breaks the chemical bond of sucrose (table sugar) into the more simple dextrose (candi sugar).
So adding table sugar to the boil is ok. But using table sugar post boil could leave the more complex sucrose, which yeast will have to expend more energy to convert.
Candi sugar is easy to make! And fun! And dangerous!