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Five gallons when into the fermenter just before midnight new years eve. +5 gallons Rye IPA= 39,037

I'm honestly not 100% on the math so I plugged it in to BeerSmith's dilution tool.

If your OG is 1.065 for 5 gallons, diluting with 1 gallon of water will drop the gravity down to 1.054. If you add 1 gallon to 4 gallons you'll get down to 1.052...3 gallons w/1 gallon water, 1.049

I wouldn't risk it personally. Can you pull another culture off a slant?

First thing to remember is yeast can't tell time and they don't know what day of the week it is.:) Everything you'll read on the beginners books is desgned to give you some basic guidelines and instruction. Don't get hung up on how many days your beer has been fermenting. Instead begin to focus...

A big problem with using spices is that you never know exactly how potent the spices are. Are the old, new or low quality? I great way to dial in your spice flavor is to make a tincture. Steep some cinnamon (or any other spice) in some 100 proof vodka for a week or so. Then at packaging time...

Sharps is absolutely correct. Any addition of O² after fermentation has begun is bad. Before fermentation, yeast need O² to build up their cell walls and prepare to reproduce. Once it starts, O² becomes toxic to them. In order to produce alcohol/ CO² they need an O² free environment. Gently...

Boiling some wort and adding hops is the easy part. Beer doesn't become beer until it fermenting. That's the most critical point. A good healthy pitch if yeast is a must for excellent beer. Starters are a good idea. If you can't make a starter or if it seems too scary at this point, try pitching...

I doubt White Labs or Wyeast ever send out contaminated cultures. They both are major suppliers for many commercial breweries. Not to say it's not possible, just unlikely that any makes it past quality control. Plastic buckets, old hoses and poor cleaning practice are all more likely culprits...

+10 Baltic Porter = 31,823 Left my full mash tun out all night... sour beer maybe to follow?

10 gal. Robust Porter Racking to the keg now =31472

5 gal. Raspberry Vanilla Witbier ( I know it's out of season but the wife wanted a girly beer) =30845

+5 Baltic Porter 30,307

Hefeweizen 5 IIPA 15 Robust Porter 5 Pumpkin Porter 5 West Coast Red 5 = 29,976

10 gal. BN Army: Avery Maharaja Clone 8814

10 gal. Drunkin Japunkin Ale 2531+10=2541

OK, wasabi rhizome is ordered. In the mean time, I added a little wasabi puree to an IPA I made like gypsyhead suggested. The character of the IPA holds up nicely to the wasabi and vice versa. I like the bite it gives the beer. I think this will work out nicely. On another note, my wife just...

That sounds like a great idea. I'll give that a try. Thanks for the advice. I'll update with the good or bad verdict.

sounds right to me. A great tool to have in your beer arsenal is software like BeerSmith2. I use it every time I brew. It has great tools for converting all grain to extract or vice versa. Costs around $20. I really love and depend on it. Don't worry I'm in no way affiliated with BeerSmith...

Oops, forgot 5gal Old Chub Scottish Ale 2,054.5 + 5 = 2,059.5