Lemon Lime Hard Seltzer

Decided to make a hard seltzer for Mandy and Andy’s wedding celebration. We will have 6 of our beers and I think this will make a good option since we will not be serving hard liquor.

September 19, 2021

5 gallons Hard Seltzer

5 lb Corn Sugar

5 gallons Purified Drinking Water

1 pack Omega Lutra Kveik Yeast

1 pack 28g Propper Seltzer Yeast Nutrient

2 bottles 14.8 oz ea. Sodastream Lemon Lime Natural Flavor

Bring 2 gallons water to boil. Turn off heat. Slowly pour in corn sugar, stirring constantly until completely dissolved.

Add yeast nutrient and stir.

Chill to temperature range for yeast.

Transfer to clean and sanitized carboy.

Add remaining water.

Check gravity – OG = 1.036

Oxygenate and pitch yeast.

Cap with airlock.

1 week into fermentation add yeast nutrient (1 tsp Dimmonium Phosphate).

September 27, 2021

Racked to 5 gal. keg. Placed in refrigerator to cold crash.

FG = .994 = 5.5% abv

1 week before serving, pour off settled bits from bottom of keg.

Remove from refrigerator. Open keg and stir in contents of 2 Sodastrean flavors. STIR WELL.

Replace lid and move back to refrigerator. Carbonate on high psi (20 – 25 psi ?)

Day before serving, pull out to force carbonate just to make sure. Hard seltzers should be well carbonated.

Serve at normal to slightly higher beer serving pressure.


Saturday October 9 – The Wedding Celebration

I was sure this was going to be a dud but to everyones surprise, it turned out fantastic. We had to caution the people drinking it because it was 5.5% abv but you could not taste the alcohol. We ended up serving with ice to dilute a little bit and take up some of the space in the cups (22 oz.). This seltzer was a big hit as was all the beer. We easily emptied all 7 kegs and received many positive comments about how good it all was.

Weizenbier 2021

Charles is taking on this years Weizen for Oktoberfest and the Andy Mandy wedding celebration extravaganza. More or less the tried and true recipe from Tom but will add a touch of Strisselspelt hops at the end of the boil. Shooting for 15 gallons.

Sunday August 22

Brewers – Charles, Rob and a surprise appearance by Bopp and Hank.

Calculated Stats-

  • Original Gravity – 1.050 (1.044 – 1.052
  • IBU – 13.6 (8 – 15
  • SRM – 4.7 (2 – 6)
  • Final Gravity – 1.012 (1.01 – 1.014)
  • ABV – 5.04 (4.3 – 5.6)

Grain Bill 

  • 14 lbs White Wheat
  • 12.5 lbs German Pilsner
  • .75 lb Carapils (thought I had more)
  • .5 lb Crystal 40
  • ? Rice Hulls

Hop Bill

  • 2 oz. Hallertau 4.2% – 60 mins.
  • 1 oz. Hallertau 2.8% – 30 mins.
  • 2 oz. Strisselspalt 1.3% – 5 mins.


  • Wyeast 3068


Species: Saccharomyces cerevisiae 

Profile: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.


Mash Schedule

Tried something a little different.

Mashed at 120˚ – held 110˚ for 20 minutes.

Raised to 152˚ – held until conversion was complete, about 50 minutes.

Raised to 168˚ for mash out.

Sparged with 170˚ish.

Collected 18 gallons.

Boiled 60 minutes, hops per above schedule.

Chilled to just under 90˚.

Transfer to fermenter in kitchen. Let cool more before pitching.

At 8 pm, oxygenated and pitched yeast.

About 15 gallons in fermenter.

OG = 1.052 (predicted 1.050)

As expected, yeast took off like a rocket.

A nearly textbook brew day. Started early and was cleaned up by 1:30. Was nice brewing with Rob again. Been a long time.


The Jägerbier has evolved into the Lynelbrau. This is the Oktoberfest recipe with the only change being a Kölsch yeast.

I brewed this 25g on my own on an off-work Friday. Everything went well.

Grain Bill- 56# total

  • 26# Pilsner
  • 19# Vienna
  • 6# Munich
  • 5# Wheat


  • 9 oz 2.8% Hallertau 60′, was a little light on hops so Emma picked up…
  • 3 oz 4.2% Hallertau 60′

Yeast- Omega OYL-044 Kölsch II. I think this was the first time using an Omega brand yeast. I noted when I did the Bauhaus Bier, I used White Labs Kölsch Yeast, and the Jäger Bier used the Wyeast. Not sure what the flavor profile will do, but this yeast kicked off really well. I had a bubble in the airlock in hours, and it seemed very strong while building up the slurry.

Water- STL County, 2 crushed Camden tablets, splash phosphoric acid

  • 20g Mash
  • 25g Sparge


  • Strike 20g @ 158F
  • Mash in 148F 30′
  • Decoction 1- 5g raise to 158F for 20′, I sorta missed the beta rest and somehow came up hot at 168F.
  • Bring Decoction 1 to boil for 10′
  • Recombine @ 157F for 45′
  • Decoction 2- 5g raise to boil for 10′
  • Recombine @ 168F mashout, also added 5g of hot liquor.
  • Sparge 20g
  • Collect 30g & boil for 60′, add Hallertau at boil

Brew day went well considering I was on my own. I hit my times and temps with the exception of the first decoction beta rest, but the gravity number at the end, 1.060 on my low reading hyrdometer, as well as the fierce start of the yeast, tells me all is well in the fermenter.


Racked the beer 6 days after brewing. Bubble had stopped in the airlock and we leave for Colorado Saturday. Gravity checks 1.018. Sample is both alcoholic and sweet, Carmel.