Why does Cooper's beer kits say to use white sugar if you can't use it making beer from scratch?

[Beer Viking]

I've heard that if you make beer from scratch the yeast won't eat white sugar, so why is it called for with the Cooper's beer kits?

Thanks in advance for the info!

 

[RPh_Guy]

Yeast definitely eat white table sugar (sucrose).

Welcome to HBT!

 

[Beer Viking]

Thanks for clearing that up! Is it alright to use it though or should I use glucose or something instead?

 

[JimRausch]

Sucrose(table sugar) and glucose(dextrose or corn sugar) are both completely fermentable by yeast, bumping up your ABV (Alcohol By Volume). They also dry out, and thin out, the result if you use them to replace malt. So it's completely fine to use whatever sugar you have, all depending on how you want your beer to turn out.

 

[Beer Viking]

Thanks that really helps.

 

[Kickass]

Possibly overkill but a very interesting write up on “sugar”.

https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

 

[dwhite60]

I've used a pound of sucrose in three gallons of golden ale to dry it out. No discernable off flavors and got the gravity down.

I use it in saison for the same reason.

All the Best,
D. White