ChatGPT delirium tremens clone

[Man_the_Dan28]

I’m new to brewing how real does this look or are all the calculations off?

 

[day_trippr]

Aside from the strike liquor temperature advise (which totally ignores grain and tun starting temperatures) this looks legit from end to end...

Cheers!

 

[Man_the_Dan28]

It literally spit this out lol

 

[day_trippr]

That's better advise wrt the strike

Cheers!

 

[BrewnWKopperKat]

how real does this look or are all the calculations off?

Did it offer tasting notes from personal experience?

Aside from the strike liquor temperature advise (which totally ignores grain and tun starting temperatures) this looks legit from end to end...

Given the home brewing related prompt responses I have read (and yes, I use it privately, but it rarely offers anything truly new or creative), it appears that some of the popular LLMs were trained with HomeBrewTalk on the "short list" of authoritative resources.

If that is true, are LLMs nothing more than an amplifier for the "echo chamber" of "forum wisdom" (often right, often wrong) that we have written?

I am continuing to see a "time correlation" between the "rise" of LLMs and the decline of human discussion forums (e.g. Stack Overflow).

Is it "cause and effect" and not "time correlation"? The evidence to support the "yes" answer is out there. But, as always, "time will tell".

 

[day_trippr]

There's no doubt that LLMs are consensus driven algorithms. That starts to show when the topics increase in "esoteric-ness" as consensus becomes more difficult to determine...

Cheers!

 

[dmtaylor]

Recipe does look good. My only comments would be: Never ferment a Belgian under pressure, that's just stupid from an ester standpoint; and don't carbonate so high, there's no need for it, especially if bottling -- I HATE gushers. Recipe will make tasty beer for sure though.

 

[Man_the_Dan28]

Co

Recipe does look good. My only comments would be: Never ferment a Belgian under pressure, that's just stupid from an ester standpoint; and don't carbonate so high, there's no need for it, especially if bottling -- I HATE gushers. Recipe will make tasty beer for sure though.

Couldn’t you let it gain its yeast characteristic and then introduce pressure later?

 

[dmtaylor]

Couldn’t you let it gain its yeast characteristic and then introduce pressure later?

Certainly you can do that. And if that is truly what the recipe is suggesting, then I've no problem with it I suppose. But I just don't understand the concept of pressure for a Belgian style beer unless you want to suppress esters for some reason like maybe for a Stella Artois clone? But that's about it.

P.S. Dude... you're in the IBEW? I'm a steward for the professionals (Engineers, IT, etc.) for Local 2150 Unit 2 at Point Beach Nuclear Plant in Wisconsin.

 

[BrewnWKopperKat]

There's no doubt that LLMs are consensus driven algorithms statistical word generation algorithms.

FTFY.

 

[Climb]

WLP570 produces fine Belgian ales. It’s one of my favorite Belgian yeasts. It can be hard to find as it is a vault strain and not always available.
Also WLP570 is a low flocculator, so be prepared to add some clarifies after fermentation, like Biofine or gelatin and let it lager cold for several weeks.

 

[day_trippr]

FTFY.

Tomaytoes tomahtoes

 

[Jeroen79]

I think its extracted from the candy syrup site, they put clear candy sugar is all blond beers, belgian brewers do not, they use normal sugar.

 

[Shenanigans]

WLP570 produces fine Belgian ales. It’s one of my favorite Belgian yeasts. It can be hard to find as it is a vault strain and not always available.
Also WLP570 is a low flocculator, so be prepared to add some clarifies after fermentation, like Biofine or gelatin and let it lager cold for several weeks.

Didn't know WLP570 was difficult to get, then he could use 1388 the WY equivalent or at a push WB-06.


Just looking at the price of liquid yeast and it seems like it's going up a few bucks every year.
I looked into freezing yeast a few years back but it didn't seem worth the hassel but with the price of yeast now it's becoming a much more attractive idea. I have 10 to 15 strains in the fridge but it will cost me a few hundred euros to eventually replace them all with fresh yeast over the next year or so.

 

[Man_the_Dan28]

Certainly you can do that. And if that is truly what the recipe is suggesting, then I've no problem with it I suppose. But I just don't understand the concept of pressure for a Belgian style beer unless you want to suppress esters for some reason like maybe for a Stella Artois clone? But that's about it.

P.S. Dude... you're in the IBEW? I'm a steward for the professionals (Engineers, IT, etc.) for Local 2150 Unit 2 at Point Beach Nuclear Plant in Wisconsin.

Cool I’m a journeyman for local 3 in NYC

 

[Man_the_Dan28]

I brewed this beer on Saturday. The pre-boil gravity was low, but after adding candi sugar, the original gravity (OG) reached 1.075. The target OG was supposed to be between 1.079 and 1.081. The target final gravity (FG) is 1.012, but I’m aiming to get it as close to 1.000 as possible. Any pointers? I pitched two packs of White Labs WLP570 yeast and fermented at 68°F, as recommended. The beer is fermenting in a 1/4 keg pressure fermenter, but it’s wide open because pressure fermentation might mute the flavors. The instructions say to ramp up the temperature to 74°F after four days and hold for 7 to 10 days. The brewer of this recipe reportedly does a secondary fermentation with Safale S-04 for two weeks. Is it necessary to transfer to a new vessel, or can I pitch the S-04 directly into the primary fermenter to avoid the risk of oxidation?

 

[dmtaylor]

I wouldn't add S-04 unless fermentation gets stuck, which is possible, but with raising the temperature etc. I think it should be fine without the extra yeast. Do NOT rack it to secondary. The most important thing is to be patient. It might not be finished in 2 weeks. Maybe give it 3 or 4 weeks, which is very very common with Belgian yeasts -- they don't like to be rushed, they work fast at first but are very slow to finish. Best bet is to follow the recipe as written but if/when you don't reach your goal for FG right away then just leave it alone for up to a whole month. Seriously. Patience. Also, swirling the fermenter or otherwise stirring or rousing the yeast when it's near finished might help the yeast from stalling.

 

[BrewnWKopperKat]

... but I’m aiming to get it as close to 1.000 as possible. Any pointers?

Research ( or web search, or share a hallucination with a LLM ) the Brut IPA style.

eta - pro tip: tasting notes will help identify the combination of things and stuff that lead to exemplar examples of the style.

 

[Man_the_Dan28]

This is where I’m at I brewed may 31st I bought a tilt and added it to the keg after a co2 purge it was at 1.022 on June 6th yesterday I added 2.5 grams of safale s-04 and 2ml of glucoamylase enzyme and it’s now down to 1.007 I might actually have a chance to get it close 1.000 I’m going for 1.002