table sugar vs corn sugar and when to add

[thisisbeer]

I have a big beer in the fermenter supposed to come in to about 10% ABV the recipe says to add 1/2 pound corn sugar during fermentation. I know there is a lot of debate on corn sugar vs table sugar. But table sugar is what I have and don't know if I can make it to my LHBS. Can I use table sugar without negative effects? Do I add it when fermentation is slowing down?

 

[OhNo789]

I shouldn't imagine you'd have any ill effects using it as a straight substitute as long as you sanitize it first by boiling it with a small amount of water before pitching. Corn and table sugar both have 100% fermentability, and it seems many people use them interchangeably.
If you're just going for abvs, sucrose (table sugar) will do the trick, though to my, albeit limited, knowledge it is sweeter than glucose (corn sugar) so it will make your beer a bit more dry. This is because sucrose contains both fructose (fruit sugar), which is the sweetest, and glucose.
Hope this helps, let me know how it turns out.

 

[KepowOb]

I think you'll need less table sugar, but it should work fine. I prime with table sugar, and if you compare dextrose to sucrose amounts when priming, you always need less sucrose... I think 1 part sucrose = 1.09 parts dextrose.

So I think that would come to .46pounds, or 7.36oz. Someone please correct me if wrong!

 

[sweetcell]

Do I add it when fermentation is slowing down?

yes.

 

[thisisbeer]

Thanks for all the help guys. You answered all my questions

 

[Denny's Evil Concoctions]

The flavor difference between dextrose (corn sugar) and Sucrose is a myth. In my experience the weight needed is similar enough. It's when people measure by the cup they have issues as dextrose is finer and a cup of dextrose will weigh more than a cup of sucrose.