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So tomorrow is bottling day, and I don't have any priming sugar. Usually I buy pre-measured packages of corn sugar from a brew shop, but this time it's not a possibility. I would really appreciate it if you guys could help me with a recommendation for the type of sugar and the amount I should...

Got it, thanks for the answers!

OK, the bottle bomb thing seems like a good reason to let it sit a bit longer. What do you mean by yeast cleaning after themselves? What's the actual process?

MedicMang, over here: https://www.homebrewtalk.com/f11/airlock-activity-gauge-fermentation-163713/

Hi, I'm making a Belgian triple. In the recipe it said that the guy let it ferment for 14 days, but he would recommend fermenting for 21 days since it's a heavy beer. I pitched 2 baggies of yeast and it started vigorously fermenting within 3-4 hours and continued for 5-6 days. Now I've...

So I brewed some amber ale and put it in a 5 gallon container to ferment. I did the newbie mistake of not re-hydrating the yeast, so it took around 40 hours for the fermentation to start. It went on bubbling for a couple of days and then stopped. The temp in the room was bellow 50 so I moved it...