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I'm a little confused here and need some clarification. If I have a beer that's max ferment temp was 20C and I want 3.0 volumes of CO2 to carbonate (priming with dextrose) in a 23L batch I get the following results; Using IanH's spreadsheet or this calculator ->...

I put down the following but it seems to have finished fermenting and the SG is a touch high. 1.7kg Coopers Lager 1.5kg Coopers LME 0.5kg Dextrose 2 x packets Morgans Lager yeast Temp between 14-16C for last 13 days SG is now 1015 I make that attenuation of about 0.66? Should I try warming...

Sorry to jump in but you've hit on something I've been wondering about..... If I add say, 250g of extra malt to a coopers kit + 1kg of BE2, how many hops / how long a boil do I need to offset the additonal sweeteness? Is there a formula that can be used? Cheers

I boiled up some LDME to make a starters from coopers yeast on saturday morning but never got around to doing it. The 600ml of wort has been sitting in the fridge with glad wrap over the top since then. Should I re-boil it and then cool again just in case any nasties have snuck in, or should I...

Cheers mate, just what I was after! Reason I was asking about the dex is that I was reading that white sugar will give up to 15% more carbonation. I've been using 6g of dex per 750ml so I was thinking 6g of white sugar might overcarb?

Has anyone measured the weight of white table sugar or dex that those Priming Measuring Spoons hold? Just interested and I don't have an accurate enough set of scales.