I am a noob like you. The very first beer that I brewed was a saison, which is supposed to have very dry finish. Simple sugar helped me achieve these results when used with a highly attenuative yeast strain. Another welcome result it a boost in ABV
. I have also used this technique in an extract IPA with very good results. If you use extract like me, then using sugar is an excellent way to mimic the results of an AG brewer mashing at a low temp to produce a dryer beer. Another result of dry beer is that it'll have a thin mouth feel.
At one point I was ready to go out and pour cash into an aeration system. Then I discovered the venturi tube.
I made a simple venturi tube with some racking cane and attached it to my auto siphon via vinyl tubing. Voila! An inline aerator! Now my wort gets VERY well aerated on its way to my bucket. Not as simple as pouring back and fourth, but VERY effective.