Hey everyone, I know this isn’t about cider but I can’t find a thread in seltzer. So, I’m sorry about that but hoping you can help.
I’m making a 5 gal seltzer with Kveik Lutra and white lanes seltzer max yeast nutrients. After fermentation, I’ll be adding root beer extract, back sweetening, and bottle priming.
My questions are:
1. Will there be a Krausen Layer during the firm like there is with my all grain beers?
2. Will there be much air lock activity?
3. Is there anything special I need to do during a seltzer fermentation? (i.e. shake the carboy often to add oxygen and release trapped Co2)
Any tips on how to make sure this comes out well, what to look out for during fermentation, or what to expect is appreciated.
Thanks in advance!
I’m making a 5 gal seltzer with Kveik Lutra and white lanes seltzer max yeast nutrients. After fermentation, I’ll be adding root beer extract, back sweetening, and bottle priming.
My questions are:
1. Will there be a Krausen Layer during the firm like there is with my all grain beers?
2. Will there be much air lock activity?
3. Is there anything special I need to do during a seltzer fermentation? (i.e. shake the carboy often to add oxygen and release trapped Co2)
Any tips on how to make sure this comes out well, what to look out for during fermentation, or what to expect is appreciated.
Thanks in advance!