63 lines
1.6 KiB
Markdown
63 lines
1.6 KiB
Markdown
---
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pageType: source
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id: source.psb-gemma-2026-04-04
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title: psb-gemma-2026-04-04
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sourceType: local-file
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sourcePath: /home/topher/.openclaw/workspace-psb-gemma/memory/2026-04-04.md
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ingestedAt: 2026-05-03T01:11:51.324Z
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updatedAt: 2026-05-03T01:11:51.324Z
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status: active
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---
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# psb-gemma-2026-04-04
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## Source
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- Type: `local-file`
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- Path: `/home/topher/.openclaw/workspace-psb-gemma/memory/2026-04-04.md`
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- Bytes: 962
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- Updated: 2026-05-03T01:11:51.324Z
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## Content
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```text
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## Seltzer Brew Profile — PSB Commercial Hard Seltzer
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### Base Recipe
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- **Volume:** 65 gallons
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- **Sugar:** 150 lbs dextrose monohydrate
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- **Yield:** ~11% ABV (real-world, NOT BeerSmith's theoretical 15.1%)
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- **Target OG:** 1.075
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- **Target FG:** 0.996
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- **Dilution:** 50/50 with water → ~5.5% packaged
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### Yeast & Nutrient
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- **Yeast:** Apex Seltzer
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- **Nutrient:** Fermi Pro (staggered: 40% pitch / 30% 24h / 30% 48h)
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### Water Profile (RO water, 65 gal)
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| Addition | Amount |
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|----------|--------|
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| CaCl₂ | 270–300g |
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| MgSO₄ | 110–130g |
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| NaCl | 35–45g |
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| Lactic acid | 15–25 mL to pH 3.3–3.5 |
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### Notes
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- BeerSmith calculates ~15.1% ABV with 150 lbs / 65 gal — this is inflated
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- Real-world results: 11–13% ABV
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- Use 11% as planning target for dilution calculations
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- Apex Seltzer attenuates ~92–94% in practice, not 100%
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- Keep fermentation 38–45°F throughout
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- If FG is higher than 0.996, dilute accordingly to hit 5.5%
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```
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## Notes
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<!-- openclaw:human:start -->
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<!-- openclaw:human:end -->
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## Related
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<!-- openclaw:wiki:related:start -->
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- No related pages yet.
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<!-- openclaw:wiki:related:end -->
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