I looked at your link. I use the same volume (19 liters) and I use approx. 150 grams. I think your priming will work out ok depending on what carbonation levels you are looking for. I certainly wouldn't worry about over-priming or bottle bombs at the ratio you are using.

That pretty much covers it. Thanks everyone :)

I've been reading a lot about yeast lately as I'm starting to experiment with it. I brew five-gallon extract recipes exclusively. I generally use the yeast pitch and starter calculator on this site. My understanding for using a yeast starter is to kick-start the yeast and increase cell count...

Thank you JA. I will. I have tried to read some of the FAQ's on various issues but they seem rather abstract until there is something I am dealing with directly. But you are right. I certainly have a direction to follow at this point. Thanks again.

Thank you Mr. Pirate. I will take a good read of Mr. Palmer. As I've said, I'm still a newbie and appreciate everyone's input and encouragement.

I must confess, I didn't measure it...never had the need to before. You know, if you guys keep teaching me these things I won't be able to use my excuse of being a newbie anymore. But you are right, it was very low. Thanks again :)

DME!!! Duh, of course! Your a beer-saver Trialben :) I'll cook some up! Thank you so much.

Everything from the boil went into the fermenter. I didn't squeeze the bags but I let them drain off into a collector and put that in as well. Looking at jmcnamara's response too, there was a lot of wort soaked up. It was quite low during the boil. If that's the problem, are there any...

Nope. No extra water. Still, do you think there is enough fermentables in this recipe to achieve much higher gravity? I just think its thin on material. Or do you agree (within the recipe) it should hit 1.058?

I mixed it as usual. I'm sure it was well mixed.

I'm using a hydrometer. Wort was approx. 60 F as well.

Trying to make a seriously bitter beer. I found the Sneezy Rat (extract) recipe on Brewers Friend. I brewed it up and was curious about the lack of grains/fermentables but, continued as per the recipe below: Method: Extract Batch Size: 5 gallons Efficiency: 35% (steeping grains only)...

Hiya Mr. Midnite, Welcome aboard. You are in good hands here. I started brewing last August and everyone here has been very helpful and friendly. Good luck on your journey. I will be following your progress as I am now considering all grain brewing as well. Maybe you'll inspire me to take the...

Thanks all. The first batch I used a first generation washed yeast from a previous primary (US05). This last one I used a single package of US05 with no starter. Both were 5 gallon batches. I always make sure the FG is stable (2 consistent readings over 2 days) before racking to the secondary...

I would like to hear your thoughts on why my secondary(s) seem to be more active than my primary(s). My last two batches have had poor carbon release (visible gas release - air lock activity) in the primary. But when I transferred to the secondary the activity is what I would expect in the...

Hello Mr. Ozark, Your remarks make me hungry to bite the cookie but as a noob, I'm having a hard time digesting. It seems to me you're mentioning three opposing/contributing issues, attenuation, ABV and sweetness. I appreciate your advice and would like to understand better what you mean. Could...

I promised I would update all the people that helped me with my original thread. So, here we go. After lots of thought I agreed with Thurston and Head First. I split the difference and continued the batch adding a few liters of water and stirring it up to reactivate the yeast. On October 30th...

Wow! Thank you all very much...glad I joined. The temp has been a constant 68F. Current gravity is 1.040. I tend to agree the existing yeast won't hit the FG of 1.015. I have another batch I was going to wait to make. So, what I think I'll do is stick with the 05 yeast, make a starter for the...

Hi Mark, Thanks for the reply. Yes. I did a dry pitch with one sachet. Would it hurt if I added something like a Belgian type yeast? I do have a second primary I could split and dilute if necessary. But I'm not sure of the logistics. Would I just make another batch, mix the two together and...