I'm a little confused when it comes to sugars. It seems like there are a lot of different kinds and they come in many different forms. What affects to different sugars have on brewing? Do they impart different characteristics or are they all pretty much the same?
and any other ones I may be missing.
Also, what are the common sugar sources composed of and what makes them different (what bad/good flavors or characteristics can they impart in your beer)?
- Corn sugar
- Table sugar
- Candi sugar
- Corn Syrup
again, mention any other ones I may be missing.