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Judges don’t know your ingredients. Submit it to either or to both.

.991 is just not right for an original gravity.

KC Bier Company. Never been there but they brew highly rated beers.

You had a pretty thick mash there if only 5 gallons of strike water. That might account for something.

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Chest freezer and controller. Easy to do.

Yeast are hardy creatures. I agree that there is probably no need to repitch.

When I make a 5 gallon batch of hard seltzer 4-1/2 lb of table sugar hits slightly over 6 ABV.

Has anyone else tasted your beer and said it has no aroma?

I bottle condition as I normally would but at a colder temperature. My procedure is to cold crash a couple days, dry hop at crash temps and then bottle, also at a colder temperature. Not crash temp but a bit higher. I prime each bottle by syringe. Fill and cap. Normal from there on. Carbonate at...

Good luck. You certainly make some interesting concoctions.

Yuck!

The method you are stating has no yeast so therefore no nutrient. sorry. I guess you mean adding yeast to bottle condition. In that case the answer might be yes. But I have always done the traditional method of making seltzer so do as you see fit.

And another 12 questions to go along with those answers.

Does not look like it to me.

I could certainly use that. Thanks.

Google 6 row barley vs 2 row and you will see the difference in appearance. I don’t malt so I cannot address the acrospire question.

Double check with a hydrometer.

Yep. Looks normal. Again, what are you measuring gravity with?

I think brewhardware.com could help with that.