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@Tobor_8thMan Thank you so much for the info. I had realized this same thing. I used a cpvc tub to mark where the "known amounts" sat on the kettle (1,2,3,4,5 gal) and sharpee marks on my fermenter buckets. That's great advice for everyone

Thank you all for the wonderful advice! I took @VikeMan 's advice and determined my boil-off, water loss, and "dead space". I'm doing a simple SMASH today to "put the science to practice". I will update when all is complete. Thanks again!

That is excellent advice, thank you!

Hello All! A preemptive thank you for the help! I would like to practice with my current all grain/biab/electric equipment setup. I know the best "practice" is to just do and see where to make adjustments. My question is, does anyone have any "cheap" suggestions, or recipes, for practicing /...

What does the "nasty smell" smell like? Does it smell coppery or acidic? You said you never used 1118 before. Ec-1118 is a champagne yeast, I noticed a particular smell(of champagne) when I used it in a sugar wash, but it seemed to go away after keg/cold. condition/carb.

Thank you for the feedback Vikeman! I have added the gravity info prior to adding the Chia seeds to the original post. I completely agree that lack of activity doesn't mean nothing was happening. More to the point of this post, I'm extremely curious if anyone else has experience with adding chia...

Hello Everyone! So I've been a lurker for a while and recently had the urge to post, for the first time, because of a thread about brewing/fermenting Hard Seltzer. Through my research, I came across a thread on here about someone having a hard time with keeping yeast active long enough to get a...

So.. update (again). It seems that the "Chia seed cap" seems to be holding co2 in. Haha. I've taken another gravity reading and it's reading 1.020 (refractometer). I completely understand that these "hard seltzers" can take a while to drop to desired fg, but what I find interesting is that the...

I don't know much about the "effect" that chia seeds have toward yeast and fermentation. I'm curious of the "volitiles", that Krasdale mentioned, that chia seeds help with.

So.. Just to update this, incase anyone is curious. I tried the above method of adding Black Chia Seeds into the fermenter of a hard seltzer (4lbs dextrose, EC118, tap water - slightly above 7ph). Man what a strange experience it has been. I added .75oz per gallon as Krasdale stated. The chia...

What's your process for adding the Chia Seeds? Boil them? I'm really interested in how you go about this, and trying it myself.