I was wondering what difference using brown or cane sugar instead of corn sugar to raise the OG of my wart will do during primary fermentation?

I see them as all the same as far as brewing goes.

thye both will cause a lower FG as they are more fermentable........ if you use alot of brown sugar(it has molasses in it ) it can add some burnt caramel flavors.. but table sugar adds no flavor at all.. I recommend adding DME though not a big sugar fan..

I agree with adding DME, but this is for a party beer. Im looking for cheap and drinkable, i can get brown sugar for half the price of corn sugar and a quarter the cost for DME... plain cane sugar even cheaper than that. It only needs to be a 4 or 5 out of 10, nothing special for beer pong. I plan on some LME for for color, gravity points, and abit of taste.... sugar to raise the OG, and some steeped grains for flavor and body and finish it with cascade hops.

go with cane sugar, then. No flavor difference, except for brown sugar with the molasses in it. But that doesn't sound like the flavors you're going for.

I have been adding 1/2-1# of sugar to all of my extract batches with good results. Depending on what type of beer you are doing it works well to lighten the body and help reduce that "extract" flavor that some people complain about. It has also helped in achieving a lower FG which has been a problem for me when using extract.

I did a pale ale with 6# light LME and 1# of cane sugar. Turned out great with a nice light body. As others will warn, too much sugar will tend to give the beer a cidery flavor...

I use dark brown sugar with most of my darker beers. In my experience it doesn't affect the flavor too much but definitely achieves the same thing as the cane sugar as well as darkens the color.

A lot of Belgian beers use sugar for s drier finish and a more "digestable" beer.