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yeah there's probably a ton of other variables that are needed including minerals, grains, etc. Martin has said its a rather difficult calculation once alcohol is in the equation and recommends to just do it by taste post fermentation. There isn't really an ideal final PH for all beers due to...

I think if they are newer kegs with good seals its probably OK. Older jankier kegs might be a problem. I'll give it a shot on my next batch, I think my seals are pretty good as I mostly have newer kegs. I'll plan to pressurize to ~5 psi and disconnect from the fermenter once 60%+ attenuation...

Now, can anyone produce a calculator for adjusting PH on finished beer based on OG, FG? That sounds trickier. But I would vouch that 3ml 88% lactic acid typically drops ~0.1 PH for 4.5 gallons based on numerous batches I've done. More variability to it depending on starting PH, ABV, etc. 3ml...

I'll give it a shot on my next batch. It wouldn't be fair if you were the only person doing it. ;) one flaw I see with this though is that a corny keg generally requires head pressure to stay properly sealed. If you are allowing all the pressure to go out via a blow off tube, the lid may not...

ChatGPT approves of Doug's work: "In conclusion, Doug293cz's analysis provides a scientifically sound framework for keg purging using CO₂ from active fermentation. His approach is both theoretically robust and supported by practical applications within the brewing community. Therefore, I find...

Wow! I wasn't expecting you to check all the math, but I'm impressed :) There are some details I gave the prompts to clarify the steps. ChatGPT didn't spit those out in the final table, so you wouldn't have been aware of the assumptions. I'm not expecting you to analyze the math on any of...

Question #1 I'll ignore because it's rhetorical This is now going off the intent of the topic which was to give an example on AI. I wasn't asking for a critique on my process, but am intrigued by yours. Regarding your process if I understand correctly... you are relying on primary...

If you carefully direct it to use certain specific sources it can be relatively reliable though. The specificity of the prompt you give it can help minimize potential garbage You need to talk to it like a child with explicit instructions every time

AI does show all of math for each step of the calcs. I left that out of my screenshots. So it's not really a black box. It details all assumptions and lists out the formulas just like you do! You could easily audit the math and review the formulas if you are familiar with the subject matter...

I think that depends on the complexity of the calculation. And it certainly shouldn't be used a primary source for a critical calc. As a secondary check it's pretty cool though

I'm not full relying on it for the calcs, but am testing how it does against my normal process and measurements. For the post fermentation acid adjustments it has actually gotten pretty close as long as I am specific enough. It does better with some calcs than others

Exactly, you can't trust the output it gives you initially completely. It requires additional clarifying queries to refine the responses with better details. That's why I have this particular request broken down into so many step / queries.

The goal of the intermediary steps #1-#5 isn't to carbonate. It's to keep O2 out & uss yeast as an O2 scavenger at those various stages, when dry hopping beers. I am picking up CO2 along the way as a byproduct and was curious to know how much. For my non dry hopped beers these steps are...

There isn't really a great priming sugar calculator for kegging beer. I fed chat GPT my detailed process so it could calculate the final volumes of CO2. It took a little bit of tweaking, to get the prompts to work, but I think it finally got it right. This beer is a Belgian IPA, so I'm going...

Just placed my first ingredient order of the year from brewhardware.com I'm not brewing as often nowadays and love that I can order in 1oz sizes on grain where I need it always great service and shipping to Massachusetts is just about always 1-2 days via UPS ground.

Anchovy Hops, Belma Hops, and Czech Saaz hops for my 2025 Hommel Beer (basically a Belgian IPA)

thanks for sharing! Sounds like amalyze enzyme would best reserved for something dry (which can definitely work for a wit). Good to know! Maybe I'll use it in a tripel or an asahi type clone. I use dingemans belgian pils malt pretty often wasn't aware it was lower DP than other Pils malts...

Never messed with amalyze enzyme. What kind of attenuation did you get and what was your mash temp?

The other suggestion I'd make is doing a mini test mash then adjust your salt additions as needed when you scale it up

Baking soda is the way to go as others have suggested I personally prefer to add everything to the mash including roasted malts. Bru'n Water usually gets me within 0.10 for darker beers I aim for a mash PH of 5.4 in Bru'n Water Martin has advocated mashing at a higher PH than that, but I've...