A series of polyacrylamide (PAAm) gels were prepared by free-radical crosslinking copolymerization of acrylamide and N,N'-methylenebis(acrylamide) (BAAm) in water at various crosslinker (BAAm) and chain transfer agent (isopropyl alcohol, IPA) concentrations. It was shown that only 5 % of the crosslinker used in the feed forms effective crosslinks in the final hydrogels. At BAAm contents as high as 3 mole %, the equilibrium swelling ratio of the gels in water is independent of the crosslinker content in the feed. This is due to the prevailing multiple crosslinking reactions during the gel formation process. At a fixed crosslinker content, the onset of gelation is shifted towards higher conversions and reaction times as the amount of IPA increases. Addition of IPA in the monomer mixture also increases the equilibrium swelling ratio of PAAm gels. It was shown that the gel crosslinking density increases on rising IPA concentration in the feed due to the increasing rate of intermolecular crosslinking reactions.