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Hmmm, decisions decisions! I was aiming for high carbonation but this may be a little 'lively' (ahem) Maybe I'm not measuring this correctly - here's how I normally measure my priming sugar: I normally go for the equivalent of a teaspoon of glucose per 500 ml bottle (just under a pint)...

I think I overprimed my hefeweizen last night; My scales were calibrated way off before adding the glucose and I only noticed this morning - I used 225g for 19 litres which is well above the 190g I've been told is safe to use. Am I in danger of exploding banana bombs?

Good question... I'm hoping that by cutting further from the corner (cutting a bigger hole) will minimise this but I'd be interested to see if anyone has had the same problem. Maybe I had shaken the package beforehand, I can't remember. If it happens again I think I'll consider White Labs...

Cheers Kai, I'll give that a go and keep my fingers crossed!

Thanks for the tip Kai - that was quick :-) Should I just top up the starter with water to reduce the OG and aerate again? Would you expect this to produce a noticeable impact? In other words should I expect to see some airlock activity or kreusen after I do this?

Think I messed this up..... I proceeeded to make a yeast starter on Saturday. It's a Wyeast 3068 Hefeweizen yeast. This is my first time using a liquid yeast so I followed advice I was given to make the starter with 4 tablespoons of light DME, half a litre of water and the yeast. I made...