[greyghost]

Is there any advantages or disadvantages to corn sugar or DME

[morticaixavier]

DME is a little less fermentable so it takes a little more. It's also more expensive and takes a bit longer to fully carb. I use table sugar myself.

[theoman]

The advantage of DME is that you can say your beer is all malt. I use corn sugar.

[euge]

Table sugar cane or beet. Very reliable and neutral.

[dmtaylor]

Reinheitsgebot is the only argument that makes any sense for using extract.  It's expensive, and not the most reliable attenuator.

Personally I only use cane/beet sugar.  It's cheapest, effective, and I always have it on hand in the kitchen anyway so it's one less thing to worry about.  The idea that it causes "cidery" flavors are proven false by thousands of homebrewers.

I can't see any reason why people still use corn sugar.  It's expensive.  It is very effective and clean, but it has zero advantages over beet/cane sugar.  If you can get some for free, I would use it.  But if you're paying for it, don't bother.

[euge]

Also supposedly extract will leave a krausen-ring at the top of your bottles. I haven't witnessed this but have in my kegs.

[a10t2]

Reinheitsgebot is the only argument that makes any sense for using extract.

And that argument only works if you know for sure that the extract is all-malt.

[hopfenundmalz]

More priming sugars in this calculator than I will ever use.  Posted on our club list, so that is how I know about it.
 
http://www.northernbrewer.com/priming-sugar-calculator/

[greyghost]

Thanks Guys.