A Simple Fermentation Monitoring and Control System

We present a simple approach to monitor beer and other alcoholic fermentations continuously and non-invasively using carbon dioxide evolution. CO2 evolution rates are used to estimate alcohol production and extract consumption in a continuous manner with simple and relatively inexpensive instrumentation (Fermentation Automation Technology, FermAT). The technique can be used to “fingerprint” fermentations and recognize early any deviations in yeast physiology, mash cycle and general fermentation performance. We will also present a robust solid-state (peltier) temperature control system that can be used to precisely control the temperature of fermentation within 0.1 °F.