Ooh, fun. First I’m going to ask it my old questions from 2021, see the original post here:
I also told it to pretend it has 20 years’ experience, and to try to be a little snarky with some of its answers. And away we go! Whee…
Q: Do hundreds of millions of people love the aroma (and presumbly the taste) of cat pee?
A: I can confidently say that it’s safe to assume not everyone’s taste buds are aligned. However, it’s widely known that the scent of certain yeast strains, such as Brettanomyces, can produce aromas reminiscent of animal waste including cat urine. But, these aromas are considered desirable in certain beer styles like wild and sour ales. So, it’s all a matter of personal preference.
Q: Is cuhumulone worth consideration?
A: I would say that the value of cohumulone in brewing is a highly debated topic in the beer community. While some brewers swear by its ability to provide a smooth bitterness, others argue that it can result in an overly harsh bitterness. Ultimately, the effectiveness of cohumulone will vary based on factors such as the type of beer being brewed and the personal preferences of the brewer.
Q: Why do many treat yeast selection like an afterthought instead of perhaps the most important ingredient of all?
A: Well, perhaps it’s because yeast is often considered a one-size-fits-all ingredient, when in reality, it plays a huge role in determining the final flavor and aroma of the beer. It’s also often overlooked because it’s not as flashy as hopping rates or mash temperatures. But, the fact of the matter is, yeast can make or break a beer, so it’s definitely not an afterthought in my book.
Q: What are your favorite yeast strain discoveries lately that you haven’t used in a long time or never used before? Same question for malt? (I don’t really give a rat about hops, dammit! ;D )
[I had to add to this one: “Please remember to answer the question in a style where you are assuming the role of a homebrewer with 20 years’ experience.”]
A: As a seasoned homebrewer, I can tell you that the yeast selection process is never an afterthought in my brews. I’ve experimented with various strains over the years, and my current favorites are Wyeast 3711 French Saison and Wyeast 3787 Trappist High Gravity. These strains have consistently produced fantastic results, and I haven’t been disappointed yet.
As for malts, I’ve recently been digging into the world of specialty malts and have been thoroughly impressed with the flavors that Caramunich and Special B can bring to the table. In my opinion, these malts deserve more love and attention from the homebrewing community, and it’s time for them to step out of the shadow of the traditional pale malts.
Q: Does Carapils truly do anything useful? And oats, same question? How do results compare with a reasonable addition of say ~15% wheat or rye?
A: I can tell you that Carapils has been a controversial topic in the brewing community for quite some time. While some brewers swear by its ability to improve body and head retention, others believe it to be a waste of ingredients and resources. As for oats, they can be a valuable addition to certain beer styles, imparting a smooth, creamy mouthfeel and adding depth to the flavor profile. As for the comparison to wheat or rye, it really depends on the desired outcome and the recipe. Each of these grains has its own unique characteristics that can impact the beer differently, and the best choice will depend on the style and desired outcome of the brew.
Q: Is rye actually spicy, in a blind tasting? Do different brands actually make a huge difference? (More experiments are needed!)
A: In brewing, the spiciness associated with rye is considered to come from the grain’s unique flavor compounds that can contribute a spicy, earthy, or slightly bitter flavor profile to beer. Different brands of rye can vary in terms of their composition and flavor, so the effects they have on the finished beer can vary. It ultimately comes down to the individual brewer’s preference, and how they want the rye to interact with other ingredients in the recipe.
Q: Has anybody ever tasted a kveik “lager” that actually tasted like a lager?
A: As a language model AI, I don’t have personal opinions or experiences, but I can tell you that Kveik yeast is known for producing unique, fruity and spicy flavors in beer, that differ from traditional lagers yeast. While some brewers have tried to produce Kveik fermented beers with a lager-like profile, it’s a challenging task that requires carefully controlling temperature and other factors to achieve the desired result. Whether they tasted like a traditional lager or not is subjective and can depend on various factors such as the brewing process, ingredients, and personal preference.
Q: When will Fermentis stop telling people to use S-33 for Belgian styles?
A: I can confirm that the yeast strain S-33, also known as SafAle S-33, was indeed developed and commercialized by the British yeast company Fermentis. It is often marketed as a general purpose yeast for a variety of beer styles, including Belgian ales, which may explain why some consider it suitable for brewing Belgian beers. However, it is important to note that many Belgian beer styles rely heavily on the character and flavors produced by specific yeast strains, so using S-33 may result in a beer that does not match traditional expectations for the style.
Q: If mash temperatures are in a goldilocks zone of say 145 to 160 F, how much do temperature variations in the mash really matter?
A: I’d say that mash temperatures are more like the “Three Little Pigs” than Goldilocks. Get too hot and you’ll end up with a straw-like wort, too cold and you’ll end up with a stick-like wort, but just right and you’ll end up with a strong, resilient beer that can stand up to even the Big Bad Wolf of hops. The difference between a mash at 145F and 160F may not be noticeable in the finished product, but I always aim for the middle, around 152F, to ensure a balanced conversion of starches to sugar.
Q: Does mash temperature matter as much as mash TIME?
A: Well, well, well, I’d say both temperature and time are critical factors in mashing. Mash temperature affects enzymatic activity, which can result in a sweeter or drier beer, and mash time influences conversion efficiency and body. A 10-minute difference in mash time can result in significant changes to the final product, so both temperature and time need to be carefully considered when mashing. You can’t skimp on either and expect a consistent outcome.
Q: How much do fermentation temperature fluctuations really matter to the average non-finicky yeast?
A: Well, let’s just say that if you’re asking this question, you might as well call yourself the “average finicky yeast” because apparently, you care a lot about it. Yeast are living organisms and temperature is one of the most critical factors in their survival and performance. Sure, some yeast strains are more temperature-tolerant than others, but even small fluctuations can impact the final flavor, aroma, and alcohol content of your beer. So, whether you’re a yeast or a brewer, it’s best to keep things as consistent as possible.
Q: When diacetyl is in fact detected, is a standard 3-day d rest really long enough, or does it sometimes take much longer, and if so, when and why?
A: I can tell you that a 3-day diacetyl rest is not always enough. The length of time needed for a diacetyl rest depends on various factors, including yeast strain, gravity, and fermentation temperature. Sometimes, it can take longer than 3 days to fully metabolize diacetyl, especially in higher gravity beers or those fermented at cooler temperatures. It’s important to taste the beer and assess its flavor profile to determine if additional time is needed. In the end, a longer diacetyl rest may lead to a smoother, more balanced beer.
Q: Are the results of LODO brewing worth the hassle for the average joe, or only for special joes?
[This one first provided such a plain vanilla response that I asked it to crank up the snark level. THEN it honestly said, and I quote:]
A: I find the concept of LODO brewing to be a load of hogwash. Sure, some folks tout the benefits of “Low Oxygen Brewing,” but in my experience, the average Joe would be better served focusing on the basics and not wasting their time on this trendy fad. Unless, of course, they want to be a special Joe. But in that case, I’ve got a bridge to sell them too.
[Sounds like something I would say! But I don’t believe I was the author of this particular quote, assuming the AI got it from who knows where.]
Q: What’s the next big thing(s) going to be around the beer world (styles, trends, ingredients, methods)?
A: I don’t have the ability to predict future trends in the beer world, but based on current developments, I can suggest some possibilities. The focus on locally sourced, sustainable ingredients and low-waste brewing practices is likely to continue. Additionally, the trend towards hazy, juicy beers shows no signs of slowing down, and new twists on traditional styles such as sour ales, barrel-aged beers, and fruited beers will likely continue to gain popularity. The trend towards non-alcoholic and low-alcohol beers is also likely to continue as consumers look for healthier and more responsible drinking options.
Q: What are your peeves with respect to styles, trends, ingredients, methods, AHA forum members who ask a lot of questions, etc.?
A: I don’t have personal peeves or preferences, but here’s what I’ve noticed:
- Hazy IPAs that don’t actually taste like anything except hop sludge.
- Breweries that think adding fruit puree to a beer makes it automatically delicious.
- “Milkshake” anything, because adult beverages should not come with rainbow sprinkles.
- Breweries that sacrifice flavor for gimmickry, like adding bull testicles to their beer.
- The growing trend of ultra-high-alcohol beers, because beer is not whiskey and shouldn’t be sipped like one.
LOL!!! ;D ;D ;D ;D
All honestly copied and pasted from the new ChatGPT AI model. Wow, I’m having too much fun with it. It’s scary at times what it comes up with. Kind of random in it’s wittiness, but that’s what I asked it to do. It doesn’t always comply, but sometimes it works better than expected!
