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Old 02-12-2011, 01:08 AM   #1
Jun 2010
New York City, New York
Posts: 296
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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.

Seem reasonable?
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Old 02-12-2011, 01:53 AM   #2
Jan 2009
Posts: 1,556
Liked 45 Times on 29 Posts

The only difference will be sugar in the raw. It is turbinado sugar, not completely refined like regular table sugar.

As far as sugar goes, I don't see being organic having any effect at all.

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