How to Optimize Brewing

This guide details how to optimize brewing by using five critical measurements within the beer production process. It is critical for breweries to be able to monitor and measure dissolved oxygen (DO), dissolved CO₂, conductivity, turbidity and product color at various points within their operations and in real-time. On-line or in-line analysis of these characteristics, as well as leveraging intelligent sensors and equipment, can help control and optimize quality beer production.

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In "5 Critical Measurements to Optimize Brewing", you will find articles on each of the following topics:

"On-Line Dissolved Oxygen: Productivity on the Filling Line" – Maintaining the best taste characteristics and maximizing product shelf life are crucial for breweries. This starts with continuous monitoring of dissolved oxygen (DO) levels. On-line DO sensors can boost productivity on the filling line.
"Dissolved CO₂: Provide Consistent Mouthfeel" – Monitoring and controlling dissolved CO₂ levels provides consistent mouthfeel and better product quality, helping ensure consumers experience the sight and effervescence of your beer products the way you want them to.
"Conductivity: Reduce Beer Loss – In-line conductivity measurements can quickly identify water/beer transition, reducing beer loss and ensuring greater process reliability.
Portable Dissolved Oxygen: Quality Control Spot Checks – Portable, Bluetooth DO sensors enable quality control spot checks. This type of DO analyzer removes the manual steps of calibrating in-line dissolved oxygen sensors, which reduces human error and ensures beer product quality and yield.
Optical Color Monitoring: Alternative to Sight Glasses – Less beer loss, reduced waste costs, increased process safely: all are achievable with optical product monitors that measure turbidity in-line and enable color monitoring.

METTLER TOLEDO's portfolio of products for optimizing brewing includes: