What to Test When
The sampling process is necessary to maintain the quality and consistency of a brewery's beers. A brewery should always have ample control over its batch-to-batch variations, control over the stability of each beer, and should know when a sample deviates from normal quality standards. In order to do this, samples need to be taken at every step of the Brewing Process, analyzed, and used to decide whether corrective processes need to take effect.
The Sampling Plan can be broken up into 11 steps, with the test performed at each step varying by production level. Click one of the parts of the Sampling Plan below to see it's details.
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ADD: Malt
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1. Mill
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2. Mash
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ADD: Water
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3. Lauter
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REMOVE: Grain
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4. Kettle
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ADD: Hops
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5. Whirlpool
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REMOVE: Trub
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6. Heat
Exchange
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ADD: O2 + Yeast
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7. Ferment
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REMOVE: Yeast
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8. Condition
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ADD: Hops
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9. Clarify
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ADD: CO2/N
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10. Brite
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ADD: CO2/N
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11. Bottle,
Can or Keg
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