[Malticulous]

 I've used cane sugar for a for years but I'm going back to dextrose. I think it tastes better. Yeast ferment them differently.

I've primed for 4 volumes with a half pound of cane sugar. That much can change it noticeably making it thinner and dryer. DME would be better, saved wort would be best.

[tschmidlin]

I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized.

FWIW, sucrose can be hydrolyzed by maltase, not just invertase.   

[JKL]

I've used cane sugar for a for years but I'm going back to dextrose. I think it tastes better. Yeast ferment them differently.

saved wort would be best.

I like that idea.  My new brewing plan is "Big" beers only for awhile and bottle them.  I thought about saving some of the second runnings for starters.  This is another good excuse for doing that.  Is there any kind of formula for that kind of process?  SG = so much volume sort of thing?

[ryang]

Pretty much everything you would want to know here.
http://braukaiser.com/wiki/index.php/Kraeusening