So, when I ordered ingredients, the homebrew shop was out of corn sugar. To my knowledge I can't get any in the stores here in Colombia. I ordered some dme to use in its place, but after doing a bit of research it looks as if that may not be the greatest option as it will take a long time to carbonate. I also saw some stuff that offered up normal table sugar as an option.
So DME or sugar? impact of each? something else obtainable at the grocery store? I could probably get brown sugar.
Quick notes on the beer itself: its an IPA, all grain brewed, gravity has gotten all the way down from 1.05 to 1.005 in 12 days (that's another topic for another post), it'll be sitting at roughly 72-76 degrees to condition (its the caribbean). maybe the warmer temp will offset the slower carbonation of the dme? or would straight sugar be the better option? I have some friends leaving in a couple weeks and I'd like to share it with them before they go.