Commercially available corn sugar is made by hydrolysis of corn starch by acids or exogenous enzymes. As a simple sugar, it is easily fermented by yeast and can be used as an adjunct in brewing, usually by addition to the kettle. It generally ferments out completely, leaving no sweetness behind, and is therefore widely used to make beers with dry flavor profiles or to avoid cloying residual sugar in stronger beers. It is also used as a reliable priming sugar for bottle conditioning and cask conditioning. Widely used to "prime" your beer prior to bottling to produce carbonation.
sold in 1 lb bag