Corn Sugar vs Table Sugar

[vanishingpint]

From what I understand the origin of cane and beet sugars are different but the end product is identical.

 

[rodwha]

"The smaller bubbles argument is likely something they have heard from the homebrewing community which is not exactly based in truth."

Actually my friend hasn't used a forum and hasn't read any books. He's about the most uniformed brewer I know of. He doesn't even research what's he's considering, and has ruined his beers adding too much of something. He just buys kits and a few various grains and hops and flavorings and such. So what he says is what he has observed or what he believes (right or wrong).


"Likely, the use of corn sugar in brewing became popular due to the lower cost. Table sugar (sucrose) is a bit more expensive on average than corn sugar (dextrose) when bought in bulk."

I'm not following this. Table sugar can be had in bulk (5#) much cheaper than corn sugar. On the lighter side of bulk, but I'd think the cost difference continues when a 50# bag is in question.


*edit*
Later I read how on a brewery level corn sugar becomes cheaper. I wouldn't buy more than 5 lbs at a time though. I don't have much room, and I'd prefer to stock up on grains.

 

[bobbrews]

Actually my friend hasn't used a forum and hasn't read any books. He's about the most uniformed brewer I know of. He doesn't even research what's he's considering, and has ruined his beers adding too much of something. He just buys kits and a few various grains and hops and flavorings and such. So what he says is what he has observed or what he believes (right or wrong).

I'm not following this. Table sugar can be had in bulk (5#) much cheaper than corn sugar. On the lighter side of bulk, but I'd think the cost difference continues when a 50# bag is in question.

*edit*
Later I read how on a brewery level corn sugar becomes cheaper. I wouldn't buy more than 5 lbs at a time though. I don't have much room, and I'd prefer to stock up on grains.

Your friend had to have learned something somewhere. You don't just start brewing good tasting beers spontaneously with no influence or knowledge. And the way your portray him makes me think that he would be the last person I would resort to for homebrewing advice.

Corn sugar is cheaper (on average) in bulk. This excludes internet purchases for it. This was addressed previously in this thread multiple times.... Even the bubble argument.

 

[rodwha]

"Your friend had to have learned something somewhere. You don't just start brewing good tasting beers spontaneously with no influence or knowledge."

Who said he brewed good beers? He was a long time Mr Beer brewer. I kept telling him get an account here and begin learning to make better beer. He wouldn't do it. So for his birthday I bought ingredients to make a honey wheat beer and gave him my first fermentor and bottling bucket and wrote him up directions. Since then he has been buying kits from MoreBeer.


"And the way your portray him makes me think that he would be the last person I would resort to for homebrewing advice."

I don't take his advice when it comes to brewing beer. Carbonating beer is another story, and I knew that corn sugar was the typical sugar to use. He claimed smaller bubbles so I gave it a shot, though I never took the time to consider it. Regardless he is one of the best friends I've had, and I'll at the least take what he says into consideration. I do that with most people anyway.


"Corn sugar is cheaper (on average) in bulk."

That depends on what you call bulk. To me 5 lbs is bulk as 4-5 oz is often sold as the one shot deal. I'd think most people buy 5 lb bags or less either due to cost or space. That makes it less relevant. And it certainly makes it irrelevant to me as I won't be buying in that quantity.


"This excludes internet purchases for it."

That only tells a portion of the story if you begin excluding relevant info.


"This was addressed previously in this thread multiple times"

I only noted it the once when I replied. I then read how it was better explained. I did edit my post to reflect that.

 

[rodwha]

Thinking more on my friend's observation of smaller bubbles with corn sugar likely comes from his brewing Mr Beer kits for years and using table sugar followed by his more recent brewing of MoreBeer kits that come with corn sugar. I'd think the difference likely due to the crappy Mr Beer kits and what they lack in comparison having read this discussion.

 

[rodwha]

Oh, and my friend does brew good beers too (since he upgraded), but that's not so hard if you follow the directions, use good sanitation practices, and maintain the temps well. But he also has made horrible beers such as the one he used a pound of pete smoked grains. It tasted like bog water.

 

[BigDog007]

From what I understand the origin of cane and beet sugars are different but the end product is identical.

This is true, I work in food manufacturing and the only reason we use different sugars (cane vs beet) is customer requirements country to country. The science behind genetically modified sugar (beet) vs real cane is sketchy. You can't tell the difference and it is my understanding there is no lab testing that can differentiate either. Of course this is all hearsay and I am not a chemical engineer.

 

[JimEb]

Using table sugar do you guys boil a priming mixture first?
I've tried it once the same way I process a corn sugar priming solution. The table sugar turned into a thick syrup so I cut the boil short. The beer didnt carb well at all and had a burnt sugary taste. Went back to corn sugar and everything's just fine. Maybe I gave up on table sugar too soon, but corn sugar seems like cheap insurance.

 

[rodwha]

I use a little more water than many. I often use 12 oz as my starter/priming solution pot is something like 1.5 qts, and so I need a little more to give a depth that allows me to scoop up water to rinse out my measuring cup. I see no difference, but it does seem as though corn sugar dissolves a little quicker possibly.

 

[vanishingpint]

Well .Full disclosure .I'm not a chemical engineer either,but I have stayed in a Holiday Inn Express,and I saw that episode of Modern Marvels so I think I'm qualified to give a professional opinion .

 

[SnakeRidge]

I have no problem boiling 4 oz sugar in 8 oz water. You'not making simple syrup. And unless you burned the pot, the burnt taste didn't come from the priming solution.

 

[grizzly2378]

I've used corn sugar, DME, and table sugar and really haven't noticed any difference at all. I used table sugar most recently in a milk stout because I realized at bottling time that I was out of both corn sugar and DME. It turned out just fine, and carbed up just fine in a couple of weeks. Table sugar is he cheapest, so...

 

[SnakeRidge]

Yeah, this horse is dead and I got other things need beating