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thanks, i've been bottle conditioning for about 2 weeks, normally adding the priming sugar to the entire batch prior to bottling...think i may need more than 2 weeks using cane sugar? still go with 5 oz, 5 gallon batch...

ok, so i found a few posts and it appears i'm ok but i'll need to add more sugar at bottling....i read that regular sugar is ok? is that true? am i getting taken for $1 when I buy the "special" priming sugar from the supply store?

so i wasn't really paying attention and I added my priming sugar (5oz dextrose) to the wort when i initially began fermentation....normally i don't add it until after fermentation prior to bottling. think it will be ok? or am i going to need to add more prior to bottling?

will do. thanks for the tips....i'll let you know how it goes

it's being milled at the supply store. i just run it through the machine. it's crushed but it doesn't look like it's being torn up too much

So I'm about 4 batches into my all grain brewing career and i continually have a low OG reading, roughly 1035-1038. My mash is normally about 70 mins with a temp range of 152-157. Any ideas why I'm getting such a low OG?