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My OG is 1.079/1.08. I used the Mr Malty calculator and it calculated i need over 260 billion yeast cells. Smack-packs only have 100, so I think ill run down to the LHBS and grab another. Any precautions? Just get it down to ~70*, sanitize, and dump it in?

Ok, so the temp is back up, and I have activity. Im still unsure of whether or not its going to be enough yeast or not. How do I know whether or not I need another smack-pack? Would adding another pack of the same strain smack-pack yeast 3 days after the original affect anything?

Hey guys, Just finished a 5 gallon batch of IPA last night. After I finished cooling the wort I waited a while (45 min) to top it off with an extra half gallon or so of water, then used a wyeast activator pack. I threw it in my closet last night and woke to find the temperature had droped...

Thank you for your advice. I am going to force-carb without any sugar, and will let it sit for a extra week or so to decrease the bitterness.

Ok, thanks for the advice on the bitter part. How would i go about carbonating roughly 3 gallons in a 5 gallon corny keg? What would be different kegging this volume?

It was my first all-grain beer, and decided to go for a pliny the elder/hop stoopid beer, and used nearly a pound of whole leaf hops (I usually don't use nearly this much, and it was my first time using whole leaf). Anyways I didn't account for how much wort was sucked up from hops, i decided...

This is my first post but have been lingering through the forums for some time now. I brewed a batch of high gravity IPA, but only ended up with 3.3 or so gallons by the end of everything. During transferring the beer between fermenters I got a chance to sample it, and found it to be excessively...