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Can I use table sugar in the boil

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olotti

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So I put dextrose in my IPAs to dry them out a bit no surprise there, I use 1/2lb in my main IPAs well I only have 5.5oz on hand so can I use table sugar to make up the difference or is there a better substitute my lhbs is closed tomm so I won't be able to get any more dextrose. I see heady topper uses turbinado sugar, can I use that also. I figure if you can use table sugar and dextrose interchangeably to bottle why not in the boil although table sugar may have to be added at flame out so it doesn't Carmelize to much I'm thinking. I usually add dextrose at 15 min left in boil. Ideas?
 
Yes you can use table sugar. That's all I use and I haven't noticed a difference in my IPAs vs corn sugar.
 
Yes you can use table sugar. That's all I use and I haven't noticed a difference in my IPAs vs corn sugar.

Sweet. When do you add it or doesn't it matter. I like to add mine at 15-10 min left in boil.
 
In the book Brew Like a Monk (pp 167-171), it was stated that many Belgian brewers simply use ordinary table sugar. If you can't tell the difference, why pay the difference?

Cool thanks for the reply
 
I usually add at flameout, but your timing sounds fine. I think table sugar is a frequently over looked brewing ingredient. I have always bottle primed with it also.
 
Or add it to your fermentor when the primary fermentation has subsided. Dissolve in some boiling water and let cool down before adding.
 
Also worth noting: I've seen finely powdered dextrose at the nearby supermarket (Kroger), and have purchased it at the nearby hippie retailer (Natural Grocers).
 
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