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updated Bob Sylvester's Priming Guide, included reference to Gus's blog
# 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.
# Use Bob prefers Red Star brand dry champagne yeast or . Suggested alternatives include [http://www.scottlab.com/product-57.aspx EDM wine yeast], Maurivin PDM, and Fermentis Safoeno VR 44 <ref>[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 water with 12 pounds of cane sugar dissolved at 108°F. 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.