SOP — Shelf Life Program¶
FUERST WIACEK Version 1.0 | Lab — canned product stability monitoring | Frequency: per batch, at 1, 4, 12, and 36 weeks after canning
Purpose¶
The shelf life program tracks the physical and chemical stability of packaged cans over time. Each batch is sampled at four time points after the canning date and measured for gravity, pH, oxygen, CO₂, and sample temperature. Results are logged in the shelf life spreadsheet and build a picture of how the beer holds up through its shelf life.
Shelf Life Spreadsheet¶
Shelf Life Tracking Spreadsheet
Each row is one batch — Batch Code, Date Canned, Name. Measurements are grouped into four time-point columns.
Sampling Schedule¶
| Time Point | Days After Canning |
|---|---|
| 1 Week | 7 |
| 4 Weeks | 28 |
| 12 Weeks | 84 |
| 36 Weeks | 252 |
Measurements¶
At each time point, pull one can from cold storage and measure:
| Parameter | Tool | Unit |
|---|---|---|
| FG (°P) | Anton Paar DMA 35 | Plato |
| pH | Hanna HALO2 | — |
| O² | Haffmans handheld | ppb |
| CO² | Haffmans handheld | g/L |
| C° | Thermometer | °C — sample temperature at time of measurement |
The sample temperature (C°) must be recorded because it is required for an accurate CO₂ reading.
Equipment¶
- Anton Paar DMA 35
- Hanna HALO2 pH meter
- Haffmans handheld meter (can measurement mode)
- Thermometer
- Coffee filter + funnel
- Small pitcher
- Alcohol spray, distilled water, paper towels
Process¶
1. Check Which Batches Are Due¶
Open the shelf life spreadsheet. Find any batch where a time-point column is empty and the due date has been reached or passed. Calculate due dates by adding the days from the schedule to the Date (Canned) column.
2. Pull Cans from Cold Storage¶
Pull one can per batch per time point due. Keep cans cold until shortly before measuring to minimise oxidation.
3. Note Sample Temperature¶
Before opening the can, measure and record the can temperature in C°.
4. CO₂ and O² — Haffmans¶
Measure CO₂ and O₂ using the Haffmans in can measurement mode. See Haffmans SOP — Measurement from Can for the full procedure.
5. Open and Filter¶
Open the can. Filter a portion through a coffee filter into a clean pitcher.
6. Plato — Anton Paar¶
Flush the Anton Paar with the filtered sample (5 draws), take the reading.
7. pH — HALO2¶
Rinse probe with distilled water, dip in filtered sample, wait for stable reading.
8. Log in Spreadsheet¶
Enter all results in the shelf life spreadsheet — correct batch row, correct time-point columns: FG (°P), pH, O², CO², C°.
Checklist¶
- [ ] Shelf life spreadsheet checked — batches due today identified
- [ ] Cans pulled from cold storage
- [ ] Sample temperature noted (C°)
- [ ] CO₂ and O₂ measured (Haffmans — can mode)
- [ ] Can opened, sample filtered
- [ ] Plato measured (Anton Paar)
- [ ] pH measured (HALO2)
- [ ] All results logged in spreadsheet under correct batch and time point