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SOP — Fast Ferment Test

FUERST WIACEK Version 1.0 | Lab — fermentation monitoring | Frequency: per brew (sample at knockout) + once per week (reading)

Purpose

The Fast Ferment Test gives an early indication of the expected fermentation endpoint before the main vessel finishes. A small wort sample is taken at knockout and pitched with S-04 dry yeast. One week later the gravity is measured. Because S-04 ferments slightly less than the house yeast, the result is adjusted by a known offset to predict the main FV endpoint.

Offset: House yeast ferments approximately 0.4°P further than S-04. Add 0.4°P to the fast ferment reading to estimate the expected FV terminal gravity.

Part 1 — Sample Collection (at Knockout)

Done at the time of wort knockout for each brew.

  1. Take a small wort sample from the zwickel, using the same sanitary procedure as for fermentation samples — spray with alcohol, flush before collecting.
  2. Collect into a labelled bottle and pitch a small amount of S-04 dry yeast.
  3. Label the bottle with the brew number and date.
  4. Store at ambient temperature to allow rapid fermentation.

Part 2 — Reading (One Week Later)

Done once per week — check which bottles are approximately 7 days old and ready to measure.

  1. Identify bottles that are ~7 days old.
  2. Measure gravity with the Anton Paar DMA 35 — record in °Plato.
  3. Log the result in the fermentation spreadsheet against the corresponding brew.
  4. Add 0.4°P to estimate the main FV terminal gravity (house yeast offset).

Checklist — Sample Day (at Knockout)

  • [ ] Sample collected from knockout flow
  • [ ] S-04 dry yeast pitched
  • [ ] Bottle labelled with brew number and date
  • [ ] Stored at ambient temperature

Checklist — Reading Day

  • [ ] Bottles ~7 days old identified
  • [ ] Gravity measured with Anton Paar DMA 35 (°P)
  • [ ] Result logged in fermentation spreadsheet
  • [ ] House yeast offset (+0.4°P) applied to estimate FV endpoint