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Thanks for the update. Hope it ends up well.

Hydrometers are easy to check calibration. I don’t think that is your issue. There are very little nutrients in a straight sugar wort. You should have been dosing with added nutrients every couple of days for the first 6 days. I hope you find out your issue.

What are the gravity readings? Seltzer should be below 1.00.

But if they do change something, no matter how much, it is their recipe and not yours. Why do you feel the need to be so protective of your recipes?

Yep. Certainly not a SMASH grain bill. Have you done any research on the 5.2ph additive. It has been shown to be pretty much useless.

User does not state how he carbonates the “seltzer”. No fermentation is done in this method,

Yes. The yeast used will be important. Following the instructions that were similar to your instructions my first seltzer came out very sulfur-y. Additional nutrients at 2 and 4 days made mine come out great on second batch. EC-1118 was my yeast.

Try brewhardware.com. I have seen it on their website.

Maybe your kits are different but my Williams kit use a whole sachet of EC-1118 at bottling. The carbonation comes out great.

I use the Cold Crash Guardian on my fermenter so there is no oxygen suck back when crashing. I also bottle from the fermenter and prime each bottle with a syringe. I also try to bottle at a colder temp because (I believe) that the beer holds more co2 in solution.

I will agree with Bobby and say bottle before leaving. If your gravity has been stable then no harm in doing this.

I know the subject is debatable but I think 5.2 is a pretty low mash target. I shoot for 5.4 area for most beers. Have you ever checked pH going into the fermenter?

How were you drying them? Did you make something to flow air up through them? I think it is called an oast? Or did you simply let them dry by themselves.

Need a bit more info. What is the recipe? Are you soaking the spirals in rum or is the rum an ingredient in the stout?

I refrigerated the same as I would beer. I just kept them at room temp in bottles and put a few in the fridge as needed. The taste was decent, but obviously artificial. I am still enjoying them.

I purchased a couple of kits from Williams Brewing. Yes they are pretty simple to make. yeast nutrient is important to the process. I bought extra. Did not use it on the first kit and got a lot of sulfur in the finished product. Second kit I used it and came out great. They provide yeast to be...

You are defying the laws of physics. Not possible.

Only 2 points difference after boiling? This does not sound very likely.

Why are you souring? If you are using lactic for pH I can see that.

Methinks you think too much. :bigmug: Literally.