Interactive control of beer fermentation: demonstration at the laboratory scale.
Gopal, C.V., Hammond, J.R.M. and Pye, J.M.
Trials in which on-line gravity measurement and evolved carbon dioxide monitoring were used to follow the progress of laboratory scale ale fermentations are described together with the calculation of an "ideal gravity profile" for fermentations by the yeast strain used (Saccharomyces cerevisiae NCYC 1681) on the basis of data from these trials and the use of a microcomputer based automatic temperature control system to make subsequent fermentations conform to this profile. Using this control system, beer of consistent composition and quality was repeatedly produced according to a strict time schedule. The benefits of this system and its potential commercial application are discussed.
Keywords : automatic carbon dioxide computer control fermentation measurement on-line original gravity