FERMENTATION ANALYZING IN QUALITY ASSURANCE

Overcome Challenges,
Optimize Workflows



Quality Assurance - In all stages

More and more breweries, across fermentation industries, are building their businesses with quality assurance as a key focus area.

Understanding the value of how data from QA-staff can be used throughout the brewery, opens up for a streamlined production with increased quality, repeatability and capacity.

Learn how Oslo Brewing Company and NMBU are adding real-time fermentation monitoring in their tool-set to assure long-term QA-abilities.





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Access to automatic, batch-specific data can significantly reduce cost and time
compared to traditional, labor-intensive methods.

The continuous data-stream, including quantitative measures of Fermentation Activity, SG- and ABV%- estimations and Temperature opens up a new world of insight - ready to be analyzed and implemented.


Implement Real-time Data

Include a range of parameters in the daily QA-routine.

Fermentation Activity
Get insight into the fermentation activity of your brew. Know when your fermentation starts and ends.

Temperature
Know the ambient temperature of your brewing environment. Learn how the temperature affects the fermentation.

Specific Gravity
Get the Real-Time Estimate of the current gravity of your brew. Know when the brew is at the target FG.


Integrating Fermentation Analyzers Into Quality Assurance

From increasing efficiency, to implementing new quality parameters in the daily workflow.


1. Yeast Viability

Compare historic yeast activity. Set threshold-activity to maximize yeast-efficiency.
Yeast characterization
Use fermentation activity reports to characterize the different strains of yeast.
Pitch estimation
Optimize yeast based on actual measurements.
Notifications
Get customizable push-notifications whenever the fermentation has reached your set goal.


2. Yeast Vitality

Compare historic yeast activity. Set threshold-activity to maximize yeast-efficiency.
Yeast characterization
Use fermentation activity reports to characterize the different strains of yeast.
Ability to ferment
Analyze the batch-specific graphs of fermentation activity, and set standard baselines. 
Better test-batch routine
Increase the frequency of test-batches for qualitative measures of repeatability and quality. 


3. Identify Abnormalities

The production of CO2 is directly relative to the fermentation activity. Any change in pitch rate, temperature, pH, sugar-level/composition, etc will impact the fermentation significantly.

Real-time fermentation monitoring gives invaluable insight of the inner workings of each and every batch, providing an new dimension of documentation.

The future of innovative Q&A
is starting now

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