What sugar do I use in home brewing?
What are the main types of sugar used in brewing?
What is the difference between dextrose and matodextrin?

Dextrose is a simple sugar that is fully fermentable by yeast, it leaves behind no flavours and creates, like all fermentables, alcohol and carbon dioxide. Dextrose is used in home brewing because other sugars like table sugar, white sugar or brown sugar leave a slightly fruity/wine like aftertaste which will influence the finished flavour of your beer. Dextrose is great to provide the alcohol content of your beer and can be used to prime bottles and provide carbonation. Maltodextrin is a different type of sugar entirely. It is typically 20% fermentable, meaning the remaining 80% stays in your brew after fermentation, providing body to your kit beer. By body I mean some residual sweetness and a slightly more viscous beer, so it's less watery and helps with head retention. It's best used sparingly - no more than 500g beer 23L batch.
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