Control fermentation in brewing
Overview
This standard is about the skills and knowledge needed for you to control fermentation in brewing. This standard details the skills and understanding needed to control the fermentation of hopped wort in brewing to produce beer. This includes cropping (harvesting) and storing yeast so that it is available to pitch (add to) cooled, oxygenated hopped wort. Skills and understanding of how to select, treat and pitch (adding yeast to unfermented wort) so that fermentation commences is also required. This standard details the skills required to initiate, run, monitor and complete the process as well being able to take appropriate action should operating problems occur. It is also about working to product specifications, production schedules and standard operating procedures in the fermentation area of the brewery. This standard is for you if you carry out operative tasks which control and complete the fermentation process in brewing.
Performance criteria
You must be able to:
Monitor and control present gravity (PG) and temperature of
fermenting wort
monitor fermentation in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and the standard operating procedures
control the fermentation process according to standard operating
procedures
measure, analyse and interpret fermentation process and quality
data according to standard operating procedure
check the product specifications at the right time
identify non-conformance to fermentation process and product
manage and implement effective action in response to operating
problems within the limits of your responsibility
maintain communication in accordance with organisational
procedures
Crop and store yeast at the required time during the
fermentation process
control cropping and storing of yeast processes according to
standard operating procedures
set up equipment according to specification, including ensuring
that the yeast collection vessel to be used is empty and clean
use equipment in accordance with organisational policies and
procedures and make sure that it is supplied with materials and
services
start up equipment according to procedures
transfer yeast to the yeast collection vessel
measure, analyse and interpret quality data according to standard
operating procedures
Control yeast selection, treatment and pitching
control yeast treatment and yeast pitching processes according to
standard operating procedures
identify any non-conformance to the characteristics of healthy
yeast
assess yeast condition and purity
calculate the correct amount of yeast to add to fermentation
calculate the correct quantity of suitable acid to treat a given
amount of yeast
Take action once fermentation is complete
finish fermentation in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and the standard operating procedures
achieve the required output to the correct specification
take action in response to operating problems within the limits of
your responsibility
maintain communication in accordance with organisational
procedures
Knowledge and Understanding
You need to know and understand:
the organisational health and safety, hygiene, environmental and
quality standards and instructions
the personal protective equipment required
the work area tools and equipment needed
why it is important to check the cleanliness of work area, tools and
equipment
the purpose and importance of the process
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient
specification
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for the process and why it is
important to do so
- how to follow the relevant process control procedures and why it
is important to do so
different ways to carry out the process
how to carry out the process in accordance with organisational
procedures and why it is important to do so
sanitary requirements during the fermentation process
the different methods of yeast pitching and harvesting
common sources of contamination during processing, how to
avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
what the limits of your own authority and competence are and why
it is important to work within them
how to deal with items that can be re-cycled or re-worked
how to dispose of waste and why it is important to do so
how to make equipment ready for future use