![]() We have a mix of 30 bbl, 60 bbl and 120 bbl tanks. At Zero Gravity, we brew four 30 bbls batches a day. When looking at the schedule and making my list of what tanks I need to collect samples from, I look at brew dates. There are a few different types of samples I collect: I start each morning by looking at the schedule to determine what I need to collect samples for that day. I collect, plate and read micro samples every day. Not every day in the lab is the same, but there are a few things I need to do every day. The schedule includes a ton of information, but I’m interested in when beers are brewed, packaged, transferred, chilled and dry hopped. How do you know how much beer to make, and when it needs to be available? Which beer needs to be transferred to which tank? You don’t want beer sitting in tanks taking up valuable real estate if you don’t have kegs or cans to put the beer into. You need enough malt to make beer and enough cans to fill with beer, but you also have a limited amount of space in the brewery. It can be hard to anticipate future needs of the brewery and balance that with employee work schedules, truck deliveries and pickups, unforeseen canning line issues, supplier delays, product demand, etc. The brewers/packaging team start their day a few hours before me so Ja Rule is already blasting as I sit down to review the schedule and plan out my day in the lab.Ī well thought out, detailed schedule can make a huge impact on the day-to-day operations of a brewery. ![]() ![]() I fill my coffee mug and head into the lab. I start every morning basically the same. In this series of articles, Amy Todd, owner and operator of Zymurgy Labs, a third-party beer testing lab, who also works part-time in the lab at Zero Gravity Craft Brewery, gives us a detailed ground-floor view of the day-to-day lab routines that separate quality craft breweries from the pack. ![]()
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