Josh Atzert
2024 Club Member of the Year
Hoping to get recommendations on hard seltzer recipes. Below I attached an online recipe from Northern Brewer. I'd guess it's not critical on the sugars(granulated or finer like dextrose), but are their any recommendations on yeast nutrition (tosna, etc)? Also does water chemistry make a difference? Does it change if I'm going to add fruit /adjuncts post fermentation? Is clarity an issue? Turn around time from pitch to serving from a keg? After talking to Sr at the holiday party I figured @Frank Hiller Jr. Would have some quality input? Thanks in advance everyone. View attachment GenericHardSeltzer-15853158281481-1611700375793.pdf
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