Quality Control

EVALUATE FORMULAS BY QC RESULTS VicinityBrew stores and tracks all test results by brew and formula, so you can review test results over time and review the number of tests performed by formula. This way, formulas requiring higher-than-standard adjustment can be effortlessly identified and the formulas themselves can be reviewed. Those brands of beer requiring more adjustments than others can be targeted for review resulting in a more streamlined brewing and fermentation process.

INTEGRATED QC TESTS With VicinityBrew, QC specifications are assigned to formulas and inventory items. As batch tickets are created, these tests are copied from the central formula and inventory data. The result? All required tests can be printed on the logs and are available during data entry of the actual test results, reducing the likelihood of missing new tests assigned by QC or the Brewmaster.

ACCESSIBLE CERTIFICATE OF ANALYSIS Images of vendor COAs are centrally stored raw-material lots. They can be viewed and printed on demand. When a lot is used in a brew that vendor COA is then associated with the wort, bright beer and everything packaged from that brew. This provides valuable insight on why some brews may be performing differently from one lot to another. While you may never eliminate the original vendor COA in your files you will always have access to the image no matter where you are.

YEAST, WORT, AND EQUIPMENT TRACKING The importance of good documentation cannot be over emphasized. The brewing industry complies with regulations that limit the presence of mycotoxins and other contaminants such as biogenic amines, acrylamides, heavy metals, plant toxins and pesticides. Every effort to minimize the level of these contaminants is a benefit to consumer and brewer alike. Successful breweries must have good quality control testing procedures in place throughout the brewing process.

VicinityBrew allows for tracking of yeast genealogy and the ability to gather critical data are important in maintaining quality. Good fermentation records are valuable when evaluating yeast performance over a period of time. The number of times a yeast crop can be harvested and re-pitched will vary between strains and breweries. This is dependent on many variables. The more control the brewer has over these variables the more successful he will be in serial re-pitching the yeast.

The ability to track yeast and related equipment is vital performance information alone the development lifecycle of a brewery and a brand.

 

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