---
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
---

# 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 | 270–300g |
| MgSO₄ | 110–130g |
| NaCl | 35–45g |
| Lactic acid | 15–25 mL to pH 3.3–3.5 |

### Notes
- BeerSmith calculates ~15.1% ABV with 150 lbs / 65 gal — this is inflated
- Real-world results: 11–13% ABV
- Use 11% as planning target for dilution calculations
- Apex Seltzer attenuates ~92–94% in practice, not 100%
- Keep fermentation 38–45°F throughout
- If FG is higher than 0.996, dilute accordingly to hit 5.5%

```

## Notes
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