Monitoring yeast counts, visability and metabolic activity in brewing with Orflo’s Moxi GO II
At the core of the brewing process is the conversion of sugar into alcohol by yeast. Beyond the initial selection of the yeast strain, the understanding of the shifting characteristics of the yeast in the wort, relative to the constant-changing environmental conditions, is critical. At a bare minimum brewqers need to maintain proper concentrations of yeast throughout the process by adding or “pitching”, yeast at various timepoints. The Moxi GO II is ideally and uniquely suited to enabling yeast monitoring in brewing.
