What, if any, is the difference between brewing sugar and priming sugar?

Background Based on my searching here and elsewhere, brewing with birch sap is quite uncommon with brewers (although I did find one brewer that mentioned brewing with maple sap). So I'd like to get a list of things to think about as I develop a beer recipe based on birch sap. Brewing with sap is different than using syrup because knowing the flavor of the sap once concentrated is unknown in the case of using sap. Specific Gravity / Flavor …

I've encountered several commercial beers with peanut butter flavor and I'm interested in making something similar but I'm not 100% sure how to go about it. I've seen reference to peanut butter powder but I'm not sure if this is the recommended way to do it or, even if it is, if there are other methods worth considering. How to commercial and home brewers generally add peanut butter flavor to beer and what other prominent options exist? Is there a …

I am interested in throwing some in the secondary as advised in radical Brewing, but would love to here what has worked and failed from other brewers. I was thinking around two quarts. I want subtle flavor and no beer bombs!

I am planning a recipe with Tonka Beans. At what point should I add them and approx. how many? I know that vanilla is usually added after primary. Should I do the same with these or can I add them already during the boil?

So I found a recipe for gose on a site, and thought it looked interesting. However, I am bound to extract at the moment, as my mash tun is under repair. I converted to extract, but long story short, I think I may have over-salted it. The recipe I found was for 10gal, and I made 5. I adjusted everything but the salt (but did adjust the salt at the last minute, thinking it might just be too much). -3.3 …

I'm wanting to brew a dry stout, but I am trying to save myself some time, so I am using extract, and ran across some discussions on cold steeping specialty malts. I'm fairly certain that a ~24h cold steep will extract what I want from the toasted and roasted malts, but I also want some flaked barley in this wort. Will a cold steep extract the proteins and such that flaked barley brings to the party (for mouthfeel and head …