Near the end of the beer-making process, wort (unfermented beer) is piped into fermentation tanks. As the sugary wort is filling the vessel, yeast is slowly added. The yeast’s job is to convert the sugars in the wort into alcohol and produce the flavors and carbon dioxide we expect from beer. This is an important step for brewers, so it requires an important measurement.
When the wort arrives at one of these fermentation tanks, it arrives at a certain, known density. As the wort reacts with the yeast, the density decreases. VEGA can use electronic differential pressure to detect the changing density. Two VEGABAR pressure transmitters connected by a cable are installed on the vessel – one near the bottom and another near the top. The sensors monitor pressure in both places, and using the pressure formula, they can calculate the density in real-time and provide it as an output.
This virtual window into the fermenter allows brewers to ensure each brew is consistent. Whether a consumer orders a draft from a tap or brings home a case from the grocery, every beer will be identical in every way a beer should.