I got into brewing seltzer during the spring of 2021, and these are my notes. They're in descending order, so the most-recent are at the top. The notes got progressively less-detailed as time went by, so those looking to actually learn things (e.g. "How much yeast nutrient should I use in a seltzer that's 100% dextrose") should read the highlights and then read from bottom-up. :)

Highlights:

• Kveik Voss is fast-fermenting and relatively transparent flavour. Excellent for seltzer
• It does take a couple days post-fining for the yeast scent to …

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