@@andreparadiang6684 I hear you but I've also heard that dextrose leaves a clear drink too! So couple that with the nutrients as well so it's almost a 3 pronged approach! Maybe should have kept the nutrients and sugar constant!
We started chasing the white claw clone after your first seltzer video. Thanks to quarantine we had a few months to dial it in. We found that it turns out better if you shoot for a high ABV(15-20%) with 10-18lbs of sugar per 5 gal with the turbo yeast. Then cut your mash with distilled/reverse osmosis water back to 5% ABV. this cuts alot of the over sweetness you get. Also use chitosan and kieselsol to clear your mash is done fermenting(before cutting with water). Comes out crystal clear
@@HOMEBREW4LIFE I wish man. We nailed down the seltzer game thanks to you guys. You have literally saved us thousands of dollars by now. However seltzers are pretty much all we make at this point. Had to give up beer after living in Alaska and gaining 25 lbs in PBR and Genesee. Love the channel, Learning tons. If you guys ever come out to Hawaii lets Rage.
From what I understand the turbo yeast is just a gross overpitch of yeast and nutrients so there are many more active yeast cells than would be in a normal fermentation. They are meant for producing alcohol for distillation, so don't produce the cleanest tasting product but can have high yields for distillers. Glad you showed me that proper seltzer, gonna have to pick some of that up. I have been trying to avoid DAP cause I am brewing higher abv ciders and I don't want to risk it. I am currently using Voss Kveik, I will have to check out Lutra too!
Great video I've been making them as well, I add a 1/2 tsp of citric acid after clearing at keg time, gives it that cheek bite that you get from the store bought ones. I also for parties just keg the unflavored seltzer and then have a flavor bar of the olive nation extract and a dropper.....
Tip from our distilling friends on pH crashes in a sugar-based ferments: slip in a hop bag w/ a cup of oyster shells (5 lb bag is ~$5 @ your local Tractor Supply or feed store). It'll keep the pH between 4-5, and the yeasties will be happy. No off flavors created, but I still soak the bag in Star-San before dropping it in for peace of mind...
Interesting, I know how to slowly slip in some Calcium Carbonate to boost the ph, and I know what an ancient bed of oyster shells does for my fruit trees in the back yard, but in the mash, I have to try that.
I make ginger beer. water, s-05, dap, dextrose to 5% and 10oz ginger per gallon. 5oz ferment 5oz dry hopped post primary. Comes out clear after 3ish weeks. Without cold crashing. Used 71b before and that shit was cloudy for 2 months. Btw northern brewer ships their hard seltzer kits with EC1118. Cheers!
Great video, learned a lot. I am about to try my hand at a 10 gallon batch which I will split into 2 corny kegs and use a different flavor for each. My question is, if I use 2 packs of propper do you think 1 pack of Lutra would suffice for the 10 gallon batch?
Ok. So, working overnight isn't conducive to brewing or anything else for that matter, but I finally got some seltzer whipped up an hour ago. SG: 1.052 w/ ~6# of sugar. How quick does the Lutra get up and running? Pitched @ 86°F.
Not sure when you did the video, but the latest I checked Homebrew Co off of El Cajon in North Park has Lutra and some other Omega Labs kveik back in stock. Also you should check out yeast harvesting with Kveik since it has a great profile (high floculation, dry stable) for drying.
What's up Kevin!? Ha you're the second person to tell me about Homebrew Co this week. North park is a little bit far but maybe i'll make a day of it. Cheers1
When raising the abv in seltzer should you just raise the sugar content until the point the yeast doesn't consume it all? Or am I missing something else?
Fantastic video! Gave the Lutra recipe a try on a 2.5 gal scale, and I actually got the sake issue that you had with the Turbo yeast. Did the sake flavors mellow out with time or was that batch basically a wash (aside from having watered down sake)?
Any foreseeable problems with harvesting the yeast post fermentation for the lutra batch? Since it’s a lot of money with the overnight shipping and all.
One of the best videos yet! I’m on day 3 got so Propper nutrient and I’m at 1.008 so looking good, done 4 batches of seltzer so far and this is the first time it hasn’t stalled. Gonna harvest some of that Lutra gold for future batches. Keep the good shit comin CH! MBC!
Paul at what temperature do you ferment your lutra? I’m on 12 hours and no action at all with the ferment. Used lutra + propper nutrient. I dont want to think I’m stalled 😩
Im curious as to why youre bringing it up to 200 ish F? It's store bought distilled water, shouldnt it be fine? or is it just to dissolve the nutrients?
Why distilled and not mineral or other water? So far, big fan of the videos, wanting to get back into it so these are great... Looking forward to watching more!
Question on clarifying (if need be, and I do this round)-all I can get my hands on at the moment for a clarifier is gelatin....all others sold out and I normally make beer, which gelatin rocks at clarifying. I already dosed my cold-crashed seltzer with it this morning...but I'm thinking it's not going to be effective and my understanding was that gelatin works primarily on protein haze, which the seltzer should lack entirely. Any thoughts? I used a dry brand of Kveik yeast and propper nutrient.
@@HOMEBREW4LIFE That was out of stock locally and I had to get on it-so charcoal filtered it. The yeast I had to use for same reasons was a different Kveik and left it with haze and baby farts. Added 1 T of flavor extract after filtering and it is great-as good or better than commercial. Carbonating now. Thanks again!
Brewed up the lutra batch at 1.040 with dap and nutrition but sh$t staled at 1.016 85deg for a week now. Have you had any problems like that yet with lutra? Love the channel braj
@@HOMEBREW4LIFE did 20g nutrition 8gdap still going strong after a week. Pretty weird for a 1040 batch. Wondering if I need to add another round of both. And you guys had it done in 4 days? Still a little hazy too.
@@HOMEBREW4LIFE guess I kinda answered my own question. Wasn’t sure if the heat lamp in my chamber was causing airlock bubbles. You know you start over thinking when things don’t go right. Guess I’ll let roll. Thanks
@@HOMEBREW4LIFE it’s been sent to the whole gang. We’re having a friends giving this weekend and I think I’m gonna use the turbo yeast and charcoal filter method. You should have dove into the charcoal method or do a separate vijayo on how and where to get the stuff on the cheap! Also start drop shipping home brew supplies on a website!
Hi All, Doing my first batch of Hard Seltzer and I realized that it's going to come out a bit weak on ABV% my OG is 1.026. The recipe I was trying to follow says OG should be about 1.035. I may not added enough corn sugar or maybe I have added too much water. it's been about a week like this. Is it ok to mix in another 1 lb of corn sugar mid-ferment? or on second thought I add the 1 lb of corn sugar to my corny keg and transfer it as secondary do a closed fermentation and let it naturally carbonate under pressure? (I do have a spunding valve). Should I wait it out and enjoy some weak sauce seltzer and learn from my mistakes?
Hi! I just finished brewing my hard seltzer batch, and I was going to clarify it with clear gelatin, but then I thought why not use a flavored one (sugar free) so it would be flavored and clear with one step, but I dont know if it would actually work, what do you think? I dont really mind it being colored .
I tried it for you, CH: Omega Lutra, 5lbs of Dextrose, 1 package Proper Seltzer, 4.5 days at 84F (Hottest I coulg get it). 6.57% and super clear. Now to add my Olive Nation Blood Orange and try not to overdo it.
So I brewed a seltzer with lutra, OG was 1.040, added 20g yeast nute and 8 g dap, chilled to 95 and pitched yeast. It's been about 48 hours and have no activity and gravity is still the same. Any ideas? I'm puzzled
I have mine running around the 85 degree mark in my fermentation chamber and after 2 days it is starting to get e baby turtle fart smell. Am I doing something wrong here? do i need to add more dap or nutrients? It's not a true sulfer smell yet but more like a really tart smell.
I've done a few batches based off the last hard seltzer video you guys did. I've noticed with the Red Star yeast that if you swirl the bucket around every day or so, it tends to continue fermenting better. Also, after a week or two in a keg, it will just clear up completely by itself. Great video, cheers!
Right on braj. I’ve been out of the home brew game for about 6 years. Don’t drink fizzy waters, but just found out about kveik and bout to brew some beer again. I’m excited for the fist time in years about fermenting some barley pop. Naturally, haven’t watched much on brewing in a good while. Cool stuff braj 🤣🤣🤣 subbed doggie.
@@jamesj8965 I always thought that the yeast eats the priming sugar and recarbonates the beer upon bottling, and form my understanding of this video the yeast goes dormant?
I've used isinglass in both of my hard seltzers that I've made and it clears up great, I believe it recommends to add 3 days before cold crashing and then kegging.
@@HOMEBREW4LIFE any feedback on using clarityferm? I moved to Mexico, gotta get creative with ingredients and what I have from the states. I'm in a city with a supplier but no seltzer related products
I had a mostly clear liquid after using KC fine but still had a yellow haze and some off yeast flavor. I'm looking into carbon filtering now, anyone have any simply methods for homebrewing?
First, Stay away from turbo. Use lalvin EC1118 Second, invert your sugar with 1/4 Tsp citric acid per gallon, low simmer boil for 20 minutes. Let cool, Add a teaspoon of yeast nutrient and yeast energizer, because sugar washes don't have enough nutrients they will pH crash and you'll get a stuck ferment 4. When done fermenting, add a tsp sparkloid to a bit of water, bring to boil, let cool, add to gallon jug and toss in the fridge. Wait a week. Mine had no flavor from the alcohol or sugar wash, damn near crystal clear, and mates perfectly with good TTB extract. STAY AWAY FROM OLIVE NATION. They are very hit or miss on the flavor and aroma. Blueberry is pretty much cotton candy. Mango is decent
Lutra (now comes in dry form), Propper Seltzer nutrient pack, follow the recipe and you're golden. Finding the right extract has been an issue but I decided to give the 40ml Soda Stream Bubly's a go.. Cherry flavor, by far has been the best yet. Personally; I use 2 per 5gal keg. Give it a try, you won't be disappointed but if you are.. drink up anyways.
I have been trying my own seltzer homebrew and it's taking 2-3 weeks to ferment. The results are good but it's taking much longer than just a few days like you are doing here.... what am I doing wrong... I'm using Lalvin EC-1118 Champagne yeast (2 pks). Thanks for the videos, I enjoy watching.
Braj, throw an aquarium heater in the tub and the cheapest powerhead for water movement you can. They even have built in temp controllers or use an inkbird. Gotta get my hands on some Lutra now.
Awesome video man , The work you put into it definitely shows! Also super informative I wanted to make a hard seltzer for a while. Mostly for RUclips reasons lol I’m not a fan of it but my wife is! I really appreciate all the info 205lbs ?
Did you get the Red Star cuvée yeast to finish in 2 days ? Also do you think if I doubled the sugar and yeast/nutrition I could pull off a high gravity 8-10% in the same period ? Thanks
Fermenting 11 gallons of seltzer tonight! 10lb corn sugar! Propper pitch nutrient and Lutra yeast. 1.042 OG. Can’t wait to try it! I bought sugar using your link. Used my tap water, which is great water. So let’s rock’ roll! Planning on Lime and coconut flavor from olive nation!
My boy, been watching these videos just out of curiosity. I’m a carbon fiber car parts manufacturer, I grind and experiment and the energy in your videos remind me of my daily grind. Dude, if you got something you want in carbon fiber fucking hit me up dude. #sdfamily #fuckyeah
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
3:46 Turbo Yeast Seltzer
6:05 Champagne Yeast Seltzer
9:36 Lutra Kviek Seltzer
13:51 Adding Extracts
MERCH: bit.ly/3ofchQy
CHEERS!
Sup Guys, my question is!
Was the last batch so clear because of the yeast or the amount of nutrients?
@@andrewchapman261 my guess is the def the yeast. Lutra was denoted to finish out really clean
@@andreparadiang6684 I hear you but I've also heard that dextrose leaves a clear drink too! So couple that with the nutrients as well so it's almost a 3 pronged approach! Maybe should have kept the nutrients and sugar constant!
@@andrewchapman261 good poing
We started chasing the white claw clone after your first seltzer video. Thanks to quarantine we had a few months to dial it in. We found that it turns out better if you shoot for a high ABV(15-20%) with 10-18lbs of sugar per 5 gal with the turbo yeast. Then cut your mash with distilled/reverse osmosis water back to 5% ABV. this cuts alot of the over sweetness you get. Also use chitosan and kieselsol to clear your mash is done fermenting(before cutting with water). Comes out crystal clear
damn dude! collab?
@@HOMEBREW4LIFE I wish man. We nailed down the seltzer game thanks to you guys. You have literally saved us thousands of dollars by now. However seltzers are pretty much all we make at this point. Had to give up beer after living in Alaska and gaining 25 lbs in PBR and Genesee. Love the channel, Learning tons. If you guys ever come out to Hawaii lets Rage.
@@dr.blackbear138 yup! and down to switch to hard seltzers and lose about 25lbs haha
Excellent video, thanks. @10:12 - My ears perked up and I got all tingly. Genus is my LHS. Love those guys and their shop.
right on braj, cheers to you and genus!
From what I understand the turbo yeast is just a gross overpitch of yeast and nutrients so there are many more active yeast cells than would be in a normal fermentation. They are meant for producing alcohol for distillation, so don't produce the cleanest tasting product but can have high yields for distillers. Glad you showed me that proper seltzer, gonna have to pick some of that up. I have been trying to avoid DAP cause I am brewing higher abv ciders and I don't want to risk it. I am currently using Voss Kveik, I will have to check out Lutra too!
Great video I've been making them as well, I add a 1/2 tsp of citric acid after clearing at keg time, gives it that cheek bite that you get from the store bought ones. I also for parties just keg the unflavored seltzer and then have a flavor bar of the olive nation extract and a dropper.....
Holy SHIT! This video was polished dude! Killer stuff.
BRAJ!!
Tip from our distilling friends on pH crashes in a sugar-based ferments: slip in a hop bag w/ a cup of oyster shells (5 lb bag is ~$5 @ your local Tractor Supply or feed store). It'll keep the pH between 4-5, and the yeasties will be happy. No off flavors created, but I still soak the bag in Star-San before dropping it in for peace of mind...
Interesting, I know how to slowly slip in some Calcium Carbonate to boost the ph, and I know what an ancient bed of oyster shells does for my fruit trees in the back yard, but in the mash, I have to try that.
My favorite channel on YT by far
I just found you today. I'm loving the vids.
Not only are you funny as shit but the guides you make are great. Keep it up, gained a fan!
💯 ❤️ 🍻
A lot of solid info here! Especially those extracts... I’ll peak and grab some of those. Great job CH
#FOSTER4LIFE
I make ginger beer. water, s-05, dap, dextrose to 5% and 10oz ginger per gallon. 5oz ferment 5oz dry hopped post primary. Comes out clear after 3ish weeks. Without cold crashing. Used 71b before and that shit was cloudy for 2 months. Btw northern brewer ships their hard seltzer kits with EC1118. Cheers!
Solid feedback JJ. Sounds like we need to collab
First home brew video I've seen . Clicked on it for shits and giggles. Very entertaining. Mad props
Cheers braj!
This is my new favourite bed time content.
much love thx for stopping by Evan!
THE SURPRISE METAL FLASHMAN THEME FOR THE ANVIL RAGE CUT SCENE MADE MY YEAR! SUBBED!
nice catch ND!
I have never tried a "hard seltzer" but this video has inspired me to make some.
you got this solar!
Hey man, how important is the DAP because its is kind of difficult to get where i am. Thanks for the great video.
Very important. Snag some on amazon
I was expecting a couple bottles of seltzer water and vodka thrown into a giant cooler. Holy shit this is impressive.
This vid will blow up!! Always chill no matter what!
it's gonna be a christmas miracle!
Listening to your voice reminds me of Nicolas Cage! Awesome video
Great video, learned a lot. I am about to try my hand at a 10 gallon batch which I will split into 2 corny kegs and use a different flavor for each. My question is, if I use 2 packs of propper do you think 1 pack of Lutra would suffice for the 10 gallon batch?
Naw I'd use two, but I'm also not too sure. That's more of a "trial and error" thing. Keep us posted!
Awesome vid!! Thanks for the advise. I’m going 186lbs of beer (seltzer) making brilliance
Thanks for watching, cheers Eric!
Awesome video. How much key lime extract did you use?
Half tbsp !
My Olive Nation flavorings came in! Lutra last weekend! Yeeeah! My 1st Co2 tank last month. Seltzer time.
Nice cheers braj!
Ok. So, working overnight isn't conducive to brewing or anything else for that matter, but I finally got some seltzer whipped up an hour ago. SG: 1.052 w/ ~6# of sugar. How quick does the Lutra get up and running? Pitched @ 86°F.
I'm kinda surprised. Fermenting a little under temp than recommended, but in 6 days the Lutra didn't start up at all.
Great comparison and brew off of each, it answered several questions I've had.
Glad it was helpful!
not a brewer, but do your prime and bottle/keg to add some carbonation?
Not sure when you did the video, but the latest I checked Homebrew Co off of El Cajon in North Park has Lutra and some other Omega Labs kveik back in stock. Also you should check out yeast harvesting with Kveik since it has a great profile (high floculation, dry stable) for drying.
What's up Kevin!? Ha you're the second person to tell me about Homebrew Co this week. North park is a little bit far but maybe i'll make a day of it. Cheers1
Hey braj!! How long until the lutra was actively bubbling? Mines been fermenting at 88 degrees for 24 hours with no activity yet
Does cane sugar vs dextrose make the flavor different? What do you recommend to make the most perfect hard seltzer
When raising the abv in seltzer should you just raise the sugar content until the point the yeast doesn't consume it all? Or am I missing something else?
Yes
Thanks bro 🍻
Fantastic video! Gave the Lutra recipe a try on a 2.5 gal scale, and I actually got the sake issue that you had with the Turbo yeast. Did the sake flavors mellow out with time or was that batch basically a wash (aside from having watered down sake)?
Cheers Ben!
Any foreseeable problems with harvesting the yeast post fermentation for the lutra batch? Since it’s a lot of money with the overnight shipping and all.
harvest it the same way as beer yeast
One of the best videos yet! I’m on day 3 got so Propper nutrient and I’m at 1.008 so looking good, done 4 batches of seltzer so far and this is the first time it hasn’t stalled. Gonna harvest some of that Lutra gold for future batches. Keep the good shit comin CH!
MBC!
Solid feedback! Cheers, Paul!
Paul at what temperature do you ferment your lutra? I’m on 12 hours and no action at all with the ferment. Used lutra + propper nutrient. I dont want to think I’m stalled 😩
Im curious as to why youre bringing it up to 200 ish F? It's store bought distilled water, shouldnt it be fine? or is it just to dissolve the nutrients?
Feel honored to make the MBC! Also that lutra is CRYSTAL clear, gotta try that for my next seltzer.
Inspired by you fam!
Why distilled and not mineral or other water? So far, big fan of the videos, wanting to get back into it so these are great... Looking forward to watching more!
Ur call just experimenting. Cheers mike!
TY Sir!!! Just wondering.... Take care!
Yet another quality vid Braj. Seltzer is a necessary evil, so I’m trying this next.
If you didn't watch, we wouldn't put out. You're a true braj tom. See you manana doggy
Question on clarifying (if need be, and I do this round)-all I can get my hands on at the moment for a clarifier is gelatin....all others sold out and I normally make beer, which gelatin rocks at clarifying. I already dosed my cold-crashed seltzer with it this morning...but I'm thinking it's not going to be effective and my understanding was that gelatin works primarily on protein haze, which the seltzer should lack entirely. Any thoughts? I used a dry brand of Kveik yeast and propper nutrient.
biofine
@@HOMEBREW4LIFE That was out of stock locally and I had to get on it-so charcoal filtered it. The yeast I had to use for same reasons was a different Kveik and left it with haze and baby farts. Added 1 T of flavor extract after filtering and it is great-as good or better than commercial. Carbonating now. Thanks again!
Can we bottle this or is force carbing the way to go?
Ur call, but i dont bottle
@@HOMEBREW4LIFE I’ll bottle a case and see how many explode. Thanks brah
Brewed up the lutra batch at 1.040 with dap and nutrition but sh$t staled at 1.016 85deg for a week now. Have you had any problems like that yet with lutra? Love the channel braj
Hey what's up Aaron. Did you use the full 1oz of yeast nutrient dap? Is your airlock still going?
@@HOMEBREW4LIFE did 20g nutrition 8gdap still going strong after a week. Pretty weird for a 1040 batch. Wondering if I need to add another round of both. And you guys had it done in 4 days? Still a little hazy too.
@@HOMEBREW4LIFE guess I kinda answered my own question. Wasn’t sure if the heat lamp in my chamber was causing airlock bubbles. You know you start over thinking when things don’t go right. Guess I’ll let roll. Thanks
Nice vijayo, my buddy pretty much gave up on brewing seltzer’s because he couldn’t get it to ferment.
Send him this link! Good seeing you PR
@@HOMEBREW4LIFE it’s been sent to the whole gang. We’re having a friends giving this weekend and I think I’m gonna use the turbo yeast and charcoal filter method. You should have dove into the charcoal method or do a separate vijayo on how and where to get the stuff on the cheap! Also start drop shipping home brew supplies on a website!
Dude, your work is amazing
Thx braj!
How many batches do you think would be safe to make on the same yeast cake? Is there much trub after fermentation?
no clue
As super helpful as it was, I appreciate the reply lol. Love your content!
have you tried the home brew store in esco?
Yeah I have. Kinda a bit of a drive for me, but I go there when i'm out there
@@HOMEBREW4LIFE sweet that’s where I’m going to start my brew journey with the assistance of this channel !
I used crystal light a couple times, and worked great. However it was a little sweeter.
Solid feedback thx JE!
The rasberry lemonade was the peoples choice
Going to make 3 different seltzers today. I'm definitely blessed where I live in oregon because my seltzer always ferment clear
Braj what was your FG
Hi All,
Doing my first batch of Hard Seltzer and I realized that it's going to come out a bit weak on ABV% my OG is 1.026. The recipe I was trying to follow says OG should be about 1.035. I may not added enough corn sugar or maybe I have added too much water. it's been about a week like this. Is it ok to mix in another 1 lb of corn sugar mid-ferment? or on second thought I add the 1 lb of corn sugar to my corny keg and transfer it as secondary do a closed fermentation and let it naturally carbonate under pressure? (I do have a spunding valve).
Should I wait it out and enjoy some weak sauce seltzer and learn from my mistakes?
I ounce DAP!
This guy funny and immformative. Good video.
Excelente video compadre ! I’ll guess 206 lbs, sleeveless in Seattle sounds like a braj movie haha cheers
can't wait for your next video braj
Great tip on the extracts! I'll have to check that out!
Hi! I just finished brewing my hard seltzer batch, and I was going to clarify it with clear gelatin, but then I thought why not use a flavored one (sugar free) so it would be flavored and clear with one step, but I dont know if it would actually work, what do you think? I dont really mind it being colored .
What's your carbonation schedule look like?
Hey CH, if I use cuvee yeast would you recommend gelatin, turbo clear or biofine to clear after a cold crash?
all of the above! but Ive had the most success with Gelatin!
Does the Lutra yeast need corn sugar, or is cane sugar fine for that yeast also?
All i know is everything thats in that video
Windsor Homebrew supply in Costa Mesa stocks your Lutra yeast. Just saw it today on the shelf after watching your video last night.
Good to know!
Do you add gelatine to the Lutra Kviek Seltzer after fermentation or just add extract and then connect it to the Co2
No gelatin or biofine
@@HOMEBREW4LIFE thanks!
@@aborjas23 epic snes controller btw!
How is yours so clear(color wise). My batches have a slight yellow tinge to it.
Mine did too before i forced carbed it
I tried it for you, CH: Omega Lutra, 5lbs of Dextrose, 1 package Proper Seltzer, 4.5 days at 84F (Hottest I coulg get it). 6.57% and super clear. Now to add my Olive Nation Blood Orange and try not to overdo it.
Sounds amazing!!!
Made one with turbo yeast, it's 9% and does taste like Sake.
Any recommendations for fining? Gelatin or will something else work better.
Cheers!
no clue!
@@HOMEBREW4LIFE I'm still going to enter it in a Sake competition.
Thanks for the tip, it fermented in under 48 hours.
This video actually is one of the best you have made, great job. Now I'm hyped to make some seltzer
thanks for watching you braj!
Do you recommend to clear the turbo yeast with Biofine?
I wouldn’t recommend turbo yeast at all unless you have a carbon filter
Can you do a version where you bottle rather than keg it?
I hope u saved the yeast from the lutra brew! I live in Illinois so we have easier access to it but it's still a bit pricy!
I did! good call tho Mitch! I should've pointed that out!
How would u go about building the yeast back up in the starter? Dextrose sugar?
@@bizz2005 DME is great and easy
Used your discount code for extract. Still good 3/25/2021. :). 2012lbs and Quiznos
ha that's awesome, cheers Nathan!
1st batch I did keep hot enough. (Fail). 2nd Bach used ultra and proper seltzer nutrition and fermented hot. It was a total hit with the neighbors.
So I brewed a seltzer with lutra, OG was 1.040, added 20g yeast nute and 8 g dap, chilled to 95 and pitched yeast. It's been about 48 hours and have no activity and gravity is still the same. Any ideas? I'm puzzled
I'd give it another day, and then pitch more yeast. sometimes that still happens to me on any particular batch
@@HOMEBREW4LIFE right on was gonna pick up another lutra omw home from work tomorrow. Thanks braj
@@HOMEBREW4LIFE did a 30 minute mash 30 minute boil voss ipa today and had activity within 40 minutes of pitching the yeast
Love that Sunset Riders sprite behind you when you're talking! Also, cheers braj, keep the vids coming!
Thanks for watching you Braj!
I have mine running around the 85 degree mark in my fermentation chamber and after 2 days it is starting to get e baby turtle fart smell. Am I doing something wrong here? do i need to add more dap or nutrients? It's not a true sulfer smell yet but more like a really tart smell.
either wait it out or purge it off. Getting rid of sulfur is really easy plus the extract taste and smell will over power the turtle fart smell
@@HOMEBREW4LIFE how would you purge it?
I've done a few batches based off the last hard seltzer video you guys did. I've noticed with the Red Star yeast that if you swirl the bucket around every day or so, it tends to continue fermenting better. Also, after a week or two in a keg, it will just clear up completely by itself. Great video, cheers!
yup! and the key is to not drink it so fast that you can actually see it be clear lol
@@HOMEBREW4LIFE The hardest part of the whole process.
Right on braj. I’ve been out of the home brew game for about 6 years. Don’t drink fizzy waters, but just found out about kveik and bout to brew some beer again. I’m excited for the fist time in years about fermenting some barley pop. Naturally, haven’t watched much on brewing in a good while. Cool stuff braj 🤣🤣🤣 subbed doggie.
Sounds great!
Would I possible to carbonate using priming sugar? If so how
Thats its main purpose in the homebrew community. Google, "priming sugar calculator"
@@jamesj8965 I always thought that the yeast eats the priming sugar and recarbonates the beer upon bottling, and form my understanding of this video the yeast goes dormant?
They wake back up when you add more sugar. Idk what he said exactly i watched this last week.
Curious if it’s the sugar or the yeast making it so clear
Yeast for sure
Totally wondering the same thing...changed 2 variables.
has anyone used gelatin or any other clarifier on a hard seltzer?
sup braj. gelatin works but it takes awhile. See you manana Braj
I've used isinglass in both of my hard seltzers that I've made and it clears up great, I believe it recommends to add 3 days before cold crashing and then kegging.
I have used super kleer, Is fast, it takes about 48 hrs to clear a 5gallon batch and then a cold crash for a day or 2 before kegging.
@@HOMEBREW4LIFE any feedback on using clarityferm? I moved to Mexico, gotta get creative with ingredients and what I have from the states. I'm in a city with a supplier but no seltzer related products
Awesome Video!!! Just subscribed!
Cheers brew nut!
I had a mostly clear liquid after using KC fine but still had a yellow haze and some off yeast flavor. I'm looking into carbon filtering now, anyone have any simply methods for homebrewing?
tune into the brajcast manana. Eric, you and I are gonna talk carbon filtering until the sun comes up
First, Stay away from turbo. Use lalvin EC1118
Second, invert your sugar with 1/4 Tsp citric acid per gallon, low simmer boil for 20 minutes.
Let cool,
Add a teaspoon of yeast nutrient and yeast energizer, because sugar washes don't have enough nutrients they will pH crash and you'll get a stuck ferment
4. When done fermenting, add a tsp sparkloid to a bit of water, bring to boil, let cool, add to gallon jug and toss in the fridge.
Wait a week.
Mine had no flavor from the alcohol or sugar wash, damn near crystal clear, and mates perfectly with good TTB extract.
STAY AWAY FROM OLIVE NATION. They are very hit or miss on the flavor and aroma. Blueberry is pretty much cotton candy.
Mango is decent
Lutra (now comes in dry form), Propper Seltzer nutrient pack, follow the recipe and you're golden. Finding the right extract has been an issue but I decided to give the 40ml Soda Stream Bubly's a go.. Cherry flavor, by far has been the best yet. Personally; I use 2 per 5gal keg. Give it a try, you won't be disappointed but if you are.. drink up anyways.
Solid feedback pat!
That red star yeast taste to wine like i couldn't get that flavor out
I have no intention whatsoever of making hard seltzer. But DAMN I love this video!
Cheers my German Braj!
Big Brain Move to make the Shirts like Retro DARE, Video Game, and MTV hahaha! Love the videos, keep up the great work, excuse me it's MBC time!
Ill do one with you seamus. Cheers!
That mandatory beer chug clip reminds me of the pantera vulgar videos. Good video, now Im wondering about adding some extracts to homebrew beer.
Less is more braj!
What products do you use to sanitize?
Starsan
A war some! Thanks
That's auto check...
Awesome! Thanks
I have been trying my own seltzer homebrew and it's taking 2-3 weeks to ferment. The results are good but it's taking much longer than just a few days like you are doing here.... what am I doing wrong... I'm using Lalvin EC-1118 Champagne yeast (2 pks). Thanks for the videos, I enjoy watching.
Add a full ounce of yeast nutrient
Get Serious...
Great seeing another Hard Seltzer, from you.
Do you remember Crystal Coke ?
#neverforget
Braj, throw an aquarium heater in the tub and the cheapest powerhead for water movement you can. They even have built in temp controllers or use an inkbird.
Gotta get my hands on some Lutra now.
Aquarium heaters were the first things i tried before the anvil foundry days. Gets up to high 70s 😢
Alright CH, got my hands on some Lutra and I’m jumping on the hard seltzer bandwagon ! Cheers Braj!
You got this braj!
I found beard bruh heaven! And beer.
Cheers Rob!
Came across Olive Nation awhile back for some extracts, good stuff fa sho
You working bro?
@@HOMEBREW4LIFE yessir
Just followed you on Spotify mate! No I am not an Assue, just like saying 'mate", Mate!
Awesome video man , The work you put into it definitely shows! Also super informative I wanted to make a hard seltzer for a while. Mostly for RUclips reasons lol I’m not a fan of it but my wife is! I really appreciate all the info 205lbs ?
hard seltzers are cool braj. And they are just going to get better and better. 218lbs over on my end tho. RIP high school 170lbs weight
"Sleeveless in Seattle" LMAO!!
ha peters my boy. That dude is allergic to getting cold. I'm jeaous as hell
Which flavor was your favorite? Awesome video, definitely going to be rewatching this is the summer when I make some seltzer
i tried with the turbo yeast . OG was 1.040 but the next day (24 hour period) went down only to 1.030. Any recommendations? or just wait?
🤔 id bring it into the bathtub and change the temp and go from there
@@HOMEBREW4LIFE made it to 1.000 final gravity 😄 42 hours thou 😂
In a world that’s been flipped on its head from a pandemic we still have H4L and we thank you for that
Still waiting for you to come on the brajcast
@@HOMEBREW4LIFE Let’s run it I’m ready
Did you get the Red Star cuvée yeast to finish in 2 days ? Also do you think if I doubled the sugar and yeast/nutrition I could pull off a high gravity 8-10% in the same period ? Thanks
4 days and yes
I was just thinking today why not use mio water enhancer or something similar in hard seltzers instead of flavor extracts
Good call!
Distill it mix it with sprite you're gonna get lemon lime Seltzers
Hey guys do you happen to know if this seltzer keto friendly?
Pretty sure it is
Sweet, about to make the lutra now with regular sugar and give it a run. Kep up them videos, baddest youtube channel around for brewing
What PSI do you force carb and serve at for a 5 gallon keg?
30psi and shake for 5 minutes. Purge and set to 10-12 psi
Fermenting 11 gallons of seltzer tonight!
10lb corn sugar! Propper pitch nutrient and Lutra yeast. 1.042 OG. Can’t wait to try it! I bought sugar using your link. Used my tap water, which is great water. So let’s rock’ roll!
Planning on Lime and coconut flavor from olive nation!
You got this Braj!
Nice! Still trying to figure out what food goes with White Claw...maybe next vid!
getting force fed tomatos while listening to jamie talk?!?!?
My boy, been watching these videos just out of curiosity. I’m a carbon fiber car parts manufacturer, I grind and experiment and the energy in your videos remind me of my daily grind. Dude, if you got something you want in carbon fiber fucking hit me up dude. #sdfamily #fuckyeah
You got it braj?