Supposedly invert sugar is easier for the yeast to digest. In my experience there was no difference when I tried it, from the results with regular sugar.
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A common new homebrewer mistake (like me years ago) is to transfer to secondary too early. Make sure that fermentation is completely finished before transfering. Any earlier and you're removing the beer from the yeast that is supposed to be fermenting it (Doesn't make much sense does it?) Most beers should sit in primary for two weeks. You can transfer when it's finished, though as mentioned, many (like me) skip secondary altogether.
And I LOVE Guns-n-Roses