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Proper nutrition is most important during the growth phase of fermentation where the yeast are getting used to their new environment (your wort) and propagating and gearing up their biological functions to best deal with their surroundings. If you are careful sealing the wort in a sanitary...

I would worry more about filtering your water. I top off with unboiled all the time and no infections. I make sure to filter all my water though, but that's because I have well water. It doesn't taste horrible unfiltered but it doesn't taste great, so I don't take any chances with my beer.

Side question: What if you are using a regulator that is marked for CO2 but measures output by cfh (cubic feet per hour). Does this work the same way as a psi regulator and there is a just a conversion? or does this mean co2 will constantly release at a set rate for as long as the regulator is open?

CFH = Cubic Feet per Hour. I have the same one. 1 cfh = 0.929 L/hr.

There is also degrees Brix which is used to describe the amount sucrose by weight in an aqueous solution. 1dB = 1g sucrose in 100g aqueous solution.

Oxidation won't be an issue for him in this scenario because he said they would be drinking it within a couple hours. I think the biggest problem would be transferring the beer into the keg without having major foaming issues.

Sounds like 69Bronc's bottles exploded right away, while mine exploded around 7 months later. So it all depends on how overcarbed they are. Mine were so flat to begin with, that an exploding bottle was the last thing I would have expected. I suppose it is also possible that one bottle got...

4-5 oz of priming sugar. I most likely just poured it on top of the batch and was afraid of oxygenation so I didn't stir thoroughly. The problem I have is I'm not sure how much beer I have in my glass carboy so I wait until it's transferred off the trub and into my plastic bottling bucket to...

I know exploding bottle syndrome is caused by overcarbonation and bottling your batch before fermentation is complete. I just had an explosion tonight however from a batch that doesn't fit those criteria and I'm looking for answers as to whether I should be worried about all my homebrews from...

Sounds like everything is good! Yes bottle after two weeks, then you can drink those bottles after two more weeks.

That's pretty cool. I'd like to try something like that. Did it at least come out drinkable?

Do you have any idea why my recipe comes out with more ibu's even though I didn't change the hops?

Ya that's how I plan on doing it. That's how I've done my last two extracts: I steep about a pound of grains I guess to give it at least some genuine grain taste. It's not hard just requires 1-2 gallons of water, which is very doable with my 5 gal pot.

I found a recipe for Sierra Nevada's Kellerweisse all-grain clone on brewmasterswarehouse.com but I couldn't find an extract recipe. Since I don't have the capacity to do all-grain I made an attempt to derive an extract recipe from the all-grain one. Does this recipe make sense?

I did the math out: with 0.5 gals water added to a 5 gal batch, the 0.5 gals would have to be -10dF haha

Well I'm also worried I may be a little less than 5 gals considering how full my 5 gal fermenter is (i need to mark it at a precisely 5 gls...). I got a really low yield last batch, so I want to make sure I get near 48 this time. I figure I can kill two birds with one stone. That's good advice...

I cooked last night and caught my 5 gal scottish ale bubbling up a storm this morning. But it's a little hot, and I want to cool it down and bring up the volume. I don't think diluting with about 0.5 boiled/cooled water would be a bad thing, but I just wanted to check to see if anyone had any...