Priming experiment - sucrose V glucose

[jat147]

I've often wondered why the american recipes found in places like 'clone brews' always seem to use 'corn sugar'?
After a bit of pointless searching for corn sugar, I found it by the UK name of glucose - or dextrose.

After using it once I still couldn't decide if there was any difference between that and the table sugar that I usually use, so I decided to do a little experiment. On a recent IPA I split the brew into 2 identical batches and primed them both to the same volume of CO2 - 2.2 atms.

After 2 weeks in the bottles, I did a blind test - well 2 of us did, each feeding the other with either brew in turn.
We both found that the glucose (corn sugar) was less sweet, and had a greater hop flavour. More balanced and much more drinkable.
Some questions have arisen as a result:
-Has the glucose allowed the beer to reach a level of maturity before the table sugar (is it just further ahead)?
-Is an IPA typical of other beers - would the improved hop flavour not be found in other styles?

I intend to try this comparison every week or two to see if the above can be answered, and will report back if anyone is interested?
Cheers

[jimp2003]

I'd be interested to see how you get on. However it is like a lot of queries on the forum in that its not exactly a scientific sample but we have to start somewhere and you could be the first to establish a trend...