What's the advantage of Brewing Sugar?

[FiercelyFuzzy]

Hello!
Just a quick newbie question.
I was just wondering what the advantage of using brewing sugar (glucose) was over ordinairy Tate & Lyle? If they both ferment out completely without leaving any residual taste, why shell out more for the glucose? I don't mind paying more for spraymalt as it adds body etc. I've done a forum search but haven't found an answer.

Many Thanks
FF

[FiercelyFuzzy]

Answered my own question!

"The first thing to change from the original instructions, is to not use table sugar. Using oridinary table sugar, the stuff that goes on your cornflakes, should not be used. Using oridinary white sugar, gives the beer a cidery/ vinegary taste. It is used in the cheaper kits to give the finished beer more alcohol. The better type of sugar too use is pure glucose, some call it brewing sugar and is generally available from all good brewing shops. Glucose fully ferments and doesn’t leave the off flavours in the beer that normal table sugar does. Reserve table sugar for you tea and conrnflakes in the morning."

[WishboneBrewery]

You do realise you are talking to yourself!!?

You usually get a better class of converstation that way

I think I heard that regular sugar can give a flavour, something like 'Tate & Lyle' is cane sugar is better than 'Silverspoon' which is Beet sugar (or visa versa!)
http://en.wikipedia.org/wiki/Sugar http://en.wikipedia.org/wiki/Sugars_in_wine is pretty informative.

[sparky Paul]

Glucose does ferment more cleanly.

Yeast has to produce an enzyme to break Sucrose down into a form it can use, whilst it can get to work on glucose directly...