I am going to brew a belgiun wheat ale, similar to a Blue Moon but hopefully better. I want to kick up the alcohol content and am considering adding 2 pounds of sugar.
Are there any functional differences between simple white table sugar (the cheapest option), organic sugar and sugar "in the raw"?
My guess would be no: whatever sugar is added is simply going to be eaten by the yeasts and turned into alcohol, regardless of the type of sugar added.
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