Baking bread, making yogurt and brewing beer have one thing in common: fermentation. While it’s relatively easy to control a chemical process, controlling a process with a living, biological organism involving fermentation can be trickier—so you need all the help you can get.
If you make a successful batch of beer, can you repeat it? One way to improve the probability of making subsequent successful batches of the same brew is to have recorded the process variables or parameters of the batch from the very beginning to the end of the process. You can use manual techniques, but with today’s sensors and software, the tools are available to make the monitoring task automatic—no forgetting to write down a temperature or pressure value, no need to be on site.