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---
pageType: source
id: source.psb-gemma-2026-04-04
title: psb-gemma-2026-04-04
sourceType: local-file
sourcePath: /home/topher/.openclaw/workspace-psb-gemma/memory/2026-04-04.md
ingestedAt: 2026-05-03T01:11:51.324Z
updatedAt: 2026-05-03T01:11:51.324Z
status: active
growth: seed
---
# psb-gemma-2026-04-04
## Source
- Type: `local-file`
- Path: `/home/topher/.openclaw/workspace-psb-gemma/memory/2026-04-04.md`
- Bytes: 962
- Updated: 2026-05-03T01:11:51.324Z
## Content
```text
## Seltzer Brew Profile — PSB Commercial Hard Seltzer
### Base Recipe
- **Volume:** 65 gallons
- **Sugar:** 150 lbs dextrose monohydrate
- **Yield:** ~11% ABV (real-world, NOT BeerSmith's theoretical 15.1%)
- **Target OG:** 1.075
- **Target FG:** 0.996
- **Dilution:** 50/50 with water → ~5.5% packaged
### Yeast & Nutrient
- **Yeast:** Apex Seltzer
- **Nutrient:** Fermi Pro (staggered: 40% pitch / 30% 24h / 30% 48h)
### Water Profile (RO water, 65 gal)
| Addition | Amount |
|----------|--------|
| CaCl₂ | 270300g |
| MgSO₄ | 110130g |
| NaCl | 3545g |
| Lactic acid | 1525 mL to pH 3.33.5 |
### Notes
- BeerSmith calculates ~15.1% ABV with 150 lbs / 65 gal — this is inflated
- Real-world results: 1113% ABV
- Use 11% as planning target for dilution calculations
- Apex Seltzer attenuates ~9294% in practice, not 100%
- Keep fermentation 3845°F throughout
- If FG is higher than 0.996, dilute accordingly to hit 5.5%
```
## Notes
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