SOP Series 3/10 Wort Stability Test

This test, like the forced fermentation test requires no special equipment, but is of utmost importance in diagnosing where issues in the brewing process have arisen.

We take 1L of unfermented wort, so pre-pitch, and put it in a sanitized 2L bottle with a one way vent. You simply store that wort while the mother beer is fermenting in a warm space, and if there are signs of fermentation, then it shows there is an issue with your CIP process, or you have a wild yeast or bacterial infection in the beer.

We will do this with every batch of beer, as it acts as a failsafe that prevents us from moving possible infected beer into several other tanks and then contaminating those tanks, as well as the possibility of serving contaminated beer to our customers.

The cost is the same as the forced ferment test, so just the loss of one liter of wort, and some 2L bottles. (These are reusable by the way) I am trying to avoid single use plastic in the brewery wherever possible.

Update: After a visit to the Tank Brewing, I discovered Whirl Paks, and they changed my life. I can do the wort stability test using less than 500ml of wort, simply putting the wort in a bag. I also discovered some other tests that I will explain the efficacy of, and describe the cost/benefit of in the coming days.