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Old 02-12-2011, 01:08 AM   #1
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Default Sugar: organic, regular table sugar and sugar in the raw

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
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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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