mmonacel
Well-Known Member
So this is the situation I'm in. I work for a software company that makes software for process industries. Specifically, the core product is a database to store real-time information for processing plants (oh yeah... it's sexy stuff!)
Me and a team of pretty good natured guys need to learn our software inside and out but need something to apply it to in order to do so. My company would likely be willing to pay a few hundred - maybe a grand or so to do it. I think you're seeing where I'm going...
I'm looking for areas of the brewing process where specific measurement over batch time is critical to quality. I'd likely be able to purchase monitors and automated equipment to facilitate this. It would be nice (but not needed) if these would be things that would ultimately help me convert to all grain and/or a Brutus in the process. The more measurement areas the better, but I'd like to keep them focused on areas where measurable change affects outcome the most. For example - fermenting temperature would be obvious, but I'm looking for other areas as well. These are some thoughts I had. Please post what measurement areas you think would be best and relevant equipment (cheaper the better) I could use to automatically transfer measurements to a computer.
Ferment temperature over time
Secondary temperature over time
Mashing temperature over time
Bottle conditioning temperature over time
Thanks so much in advance! Thoughts?
Me and a team of pretty good natured guys need to learn our software inside and out but need something to apply it to in order to do so. My company would likely be willing to pay a few hundred - maybe a grand or so to do it. I think you're seeing where I'm going...
I'm looking for areas of the brewing process where specific measurement over batch time is critical to quality. I'd likely be able to purchase monitors and automated equipment to facilitate this. It would be nice (but not needed) if these would be things that would ultimately help me convert to all grain and/or a Brutus in the process. The more measurement areas the better, but I'd like to keep them focused on areas where measurable change affects outcome the most. For example - fermenting temperature would be obvious, but I'm looking for other areas as well. These are some thoughts I had. Please post what measurement areas you think would be best and relevant equipment (cheaper the better) I could use to automatically transfer measurements to a computer.
Ferment temperature over time
Secondary temperature over time
Mashing temperature over time
Bottle conditioning temperature over time
Thanks so much in advance! Thoughts?