{"id":1747,"date":"2026-02-26T13:48:55","date_gmt":"2026-02-26T13:48:55","guid":{"rendered":"https:\/\/brewbrain.nl\/?p=1747"},"modified":"2026-03-31T12:18:26","modified_gmt":"2026-03-31T12:18:26","slug":"fermentation-monitoring-learn-from-brews","status":"publish","type":"post","link":"https:\/\/brewbrain.nl\/nl\/fermentation-monitoring-learn-from-brews\/","title":{"rendered":"Fermentatiebewaking: Leer van je brouwsels"},"content":{"rendered":"
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Fermentatiebewaking: Leer van je brouwsels<\/h1>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>
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Brewing your own beer can be very rewarding. In the first place because of the product, you create, but what might matter just as much: for the skill, knowledge, and creativity you put into it. The process starts by selecting ingredients and heating them in a controlled manner to extract all the sugars (mashing<\/strong>). After cooling down, fermentation begins by adding yeast<\/strong>. When fermentation has finished, you can add hops (dry hopping<\/strong>) or other ingredients to further develop the flavor. Finally, you bottle your brew and wait for it to reach its final form (lagering<\/strong>). Along the way, there\u2019s a lot of cleaning and monitoring<\/strong> involved, to ensure that your beer shines the way you intended it.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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Measuring sugar concentration is a key indicator<\/strong> of how your fermentation is progressing. During fermentation, sugars are primarily converted into alcohol and CO2<\/sub>. Th CO2<\/sub> escapes from the liquid and causes the density to decrease. By tracking the sugar concentration, you can see how far along the fermentation is. It\u2019s hard to determine sugar concentration accurately because of all the other components in the wort. Instead, the density of the wort\/beer can be measured, as this is mainly influenced by the changes in sugar concentration. Brewers often use the term “Specific Gravity” (SG), which is the density of the wort compared to the density of water. Alternatively, the wort can be measured optically; the refractive index changes as the sugar concentration changes. This measurement is often expressed in degrees Brix (\u00b0Br) or degrees Plato (\u00b0P). Although measurement principles are not the same, SG can be converted to \u00b0Br or \u00b0P and vice versa to give the brewer an indication of how fermentation is progressing. There are additional measurands used for tracking fermentation and on our My Brewbrain platform<\/a>, you can choose your preferred display unit. So wherever you read SG in this blog, you can substitute it with your preferred measurand.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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How can I monitor fermentation remotely?<\/h2>\n

Traditionally, you would take a sample of your fermentation every now and then and measure the Specific Gravity of that sample with a glass hydrometer. Working hygienically, you would discard (after tasting it of course \ud83d\ude0a) the sample; by sampling often you reduce the amount of finished product. But with few samples you only see a small part of the journey your brew is on. With the Float Pro you can monitor your brew remotely in our free My Brewbrain platform<\/a>. The Float Pro automatically measures SG and temperature every 15 minutes so you can follow your brew in real-time. By measuring SG continuously instead of taking only a few samples, you can follow the performance of your yeast and act when needed. And when your brew is finished you can review the measurements to improve your next brew.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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What does a typical fermentation curve look like?<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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The image above is from an actual brew from the My Brewbrain platform<\/a>. This brew was based on a recipe for a Weizen beer. My Brewbrain shows real-time fermentation data as gathered by your digital hydrometer.<\/p>\n

Let\u2019s first go through the phases of a typical beer fermentation. I\u2019ve laid them out on top of the graph to help visualize them:<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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