Quality Control program supplemental information:
The following material was written by OBL’s Dana Garves to assist brewers in pursuing a high quality product.
Quality control a) is affordable, b) allows brewers to brew better, more consistent beer, and c) ultimately saves money. Build a Laboratory for less than $500.
The following material was written by various OBL Clients to assist brewers in exploring new methods of quality control.
Aaron Brodniak, Director of Quality at Diamond Knot Craft Brewing, dives into the usefulness, effectiveness, and extreme importance of a well developed Standard Operating Procedure in relation to brewing.
Paul Hosom, a local Portland Homebrewer reports on three experiments that were designed to assist in the development of parameters of a detailed model of IBUs. An incredibly detailed blog on hop science for homebrewers.
Quality Assurance & Quality Control Terminology
Maintaining standards in fermented products by analyzing a sample of the beer against the expected product. Focuses on the product.
Laboratory Control Standard (LCS)
A sample whose result is known prior to analysis. This allows the chemist to verify technique and verify an instrument’s calibration.
Serve as an indicator of instrument stability, consistency in laboratory sample preparation and analysis.
Maintenance of quality in beer by means of attention to every stage of brewing, fermentation, cellaring and packaging. Focuses on the process.
Samples were the result is zero. Necessary to ‘zero’ the instrument for calibration.
Relative Percent Difference (RPD)
When using duplicate samples, determine precision by
calculating RPD. The smaller the value, the more precise the measurements.
A measure of the nearness of an analytical result to the true value.
Determines the consistency, or repeatability, of analytical measurements.