Fermentation is a complex biological process that can consume a large amount of time and resources to monitor effectively. Knowing when fermentation begins, ends, or stalls currently requires the use of various tools which don’t always provide continuous insight into the process. The use of sound waves (acoustics) is one possible approach to monitor fermentation. In this session, the audience will be introduced to the concept of acoustics and fermentation monitoring. Terminology will be discussed, as well as how sound wave measurements can be correlated to common metrics such as gravity and fermentation activity. These measurements will be compared across multiple batches and yeast generations to demonstrate new insight into the fermentation process. These methods and technological advancements can’t replace the human artistry of beer brewing but can help streamline the brewing process and allow the brewer to do more with less. The audience will leave with an understanding of some new “tools in the toolbox” to help with their day-to-day operations, and how these new tools compare to what they are currently using.
Speaker: Stephen Wells, Tzero Brew
Bio: Stephen Wells is the CEO and co-founder of TZERO, an automation company in State College, PA that provides a real-time remote fermentation monitoring solution specifically built for the craft brewing industry. Our plug-and-play sensor technology and software provides the craft brewing community with the capability to view gravity, temperature, and fermentation activity of a batch remotely on any internet connected device in a simple dashboard. Multiple users can access fermentation histories to provide deeper insight into the brewing process to allow brewers to do more with less. Stephen received his Ph.D. in Aerospace Engineering with a focus on Applied Acoustics from the Pennsylvania State University.