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?