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Kevin

I just checked the conversion. 25g/l = 25kg/m3 ~= 0.21 lb/gal us ~= 0.25 lb/gal uk In any case still << 2lb/gal

If I understand correctly the trouble with "too much sugar" is that the alcohol content may eventually kill the yeast unless they are wine yeast or some other high tolerance strain. If you have a strain that is tolerant, then you are just pushing up the alcohol content. The other concern with...

2lb/gal >> 25g/l 25g/l x 3.75l/gal ~= 93.75g/gal 93.75g/gal x 1kg/1000g x 2.4lbs/kg ~= 0.225 lbs/gal So for what's above 1/4 lb/gal would do the trick. Note: I haven't gotten out of bed yet and that's all in my head someone please check my conversions.

First time posting, sorry for any threadjacking! I pitched Safale S-04 in my attempt at a big smoked pepper porter two days ago. The fermentation is a beast. This weekend I plan on racking it to the glass carboy for secondary. This will leave me with a good cake of S-04. I have read of...