Recent content by CoreysOasis

Did you use yeast nutrient? Unlike wort, there are no nutrients in sugar water. Also it’s typically advised to pitch yeast at the low end of fermentation temperature range so they don’t get shocked or go dormant.

Depends how many gallons you’re making but agreed I think that is the issue. I don’t recall what I used originally based on recipe instructions, however I then used my Wyeast which is “1/2 tsp per 5 gallons of wort.” The issue there is seltzer starts with no nutrients unlike wort so I suspect...

It was definitely an issue with the nutrient that I was provided. When I dissolved my other nutrient and added to fermenter I got active fermentation. Unfortunately this mishap resulted is some bad odor and slightly off flavor. Lesson learned: buy good nutrient and make sure it gets fully dissolved.

The 1 gallon boil was just distilled water, corn sugar, a whirlfloc tablet, and then yeast nutrient added after flameout but still hot. Fermentis SafAle US-05 dry yeast added directly to carboy at 70 degrees. After 2 weeks fermentation I did a crash cold and then added some hot gelatin solution...

After 2 weeks of bottle conditioning a hard seltzer, I noticed some of the bottles have some stringy things floating on top. Does this look like an infection to you or something else? When I transferred from fermenter to bottling bucket, there was some sediment hardened on the perimeter of the...

Taking a shot at brewing hard seltzer (1 gallon small batch) and after 3 days of fermentation there was no activity and I saw sugar and presumably the yeast nutrient collecting at the bottom of the carboy. Out of desperation, I boiled up a small pot of water, sugar, and more nutrient, put it...