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fixed scale down calculation of Bob's Priming Guide
# All my beers have a final gravity of pretty much zero. I use plain cane sugar. I've found it to be pretty yeast friendly and the results are faster with sucrose. Not sure why dextrose became popular. Most of us don't brew with corn, so why add it at packaging.
# Bob prefers Red Star brand dry champagne yeast. Suggested alternatives include [http://www.scottlab.com/product-57.aspx EDM wine yeast], Maurivin PDM, and Fermentis Safoeno VR 44 <ref name="Gus_Sylvester_Method">[http://thefarmhouseobsession.blogspot.com/2016/06/kathleen-round-3-more-hops.html "Kathleen Round 3 - More Hops!" The Farmhouse Obsession Blog by Andrew "Gus" Addkison. 06/08/2016. Retrieved 06/08/2016.]</ref>.
# For 7 barrels/217 gallons of beer, re-hydrate 250 grams of yeast in 3.5 gallons of 108-110°F water and then dissolve the 12 pounds of cane sugar in the water with the re-hydrating yeast (01.87 15 grams of yeast and 10.13 885 oz of sucrose dissolved in 2 fl oz of water per gallon of beer; the amount of yeast is less important than the amount of sugar <ref name="Gus_Sylvester_Method"></ref>)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1917477671613771/?comment_id=1917618818266323&reply_comment_id=1917621641599374&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Bob Sylvester on rehydrating yeast and sugar together. Milk The Funk Facebook group. 12/13/2017.]</ref>. I do this first and let it bloom while I transfer the beer from the fermenter to my kettle. Takes about 20 minutes. By this time the yeast is about to crawl out of the bucket.
# Add the yeast slurry just before transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.