Lab & Instruments — Overview¶
FUERST WIACEK Reference guide | Lab & Instruments
This section covers maintenance, calibration, and operation of lab instruments, and lab procedures used across brewing, cellar, and packaging.
Instruments¶
| Instrument | Used for | SOP |
|---|---|---|
| Anton Paar DMA 35 | Daily Plato readings during fermentation monitoring | Anton Paar DMA 35 Maintenance |
| Hanna HALO2 | Daily pH readings during fermentation monitoring | Hanna HALO2 Maintenance |
| Haffmans Handheld | CO₂, O₂, and TPO measurement from tank and cans | Haffmans TPO / CO₂ / O₂ Measurement |
Lab Procedures¶
| Procedure | When | SOP |
|---|---|---|
| Microbiological Sampling | Before packaging — coordinate with VLB same day | Microbiological Sampling |
| Yeast Cell Count & Viability | After yeast harvest, before pitching | Yeast Cell Count & Viability |
| Fast Ferment Test | Sample at knockout; read once per week during fermentation | Fast Ferment Test |
| Shelf Life Program | Per batch — at 1, 4, 12, and 36 weeks after canning | Shelf Life Program |