2020 Advent QC Process

Incubation - Forced Ferment Test

• 1. Take 2 of each beer, put 1 aside at ambient.

  2. You'll need a fridge or esky, something capable of keeping temperature well, a heat cord/pad, readily available for home brewing/the tanks of creatures requiring warmth during winter and a temperature controller allowing you to set the temperature.

  3. Put the heat cord/pad in the base of the fridge/esky ensuring it is placed on something that won't melt.

  4. Put the other 1 of each beer into the fridge or esky, ideally on a wire shelf above/separate from the heat cord/pad.

  5. Run a thermometer into the fridge/esky and position the probe next to the beers but not touching them.

  6. Turn on the heat cord/pad.

  7. Close the door to the fridge/put the lid on the esky.

  8. Set the temperature controller to 30 degrees.

  9. Leave the beers for 2 weeks (ideally), checking occasionally to ensure cans haven't expanded/leaked/exploded.

  10. Turn off the heat cord/pad & temperature controller.

  11. Remove the beers from the fridge/esky, put in the fridge along with the ambient stored beers and chill to drinking temperature.

  12. Crack the incubated beers in combination with the ambient stored beers, pour in side by side glasses and compare the colour and carbonation.

  13. Perform sensory testing.

Bain Marie - Carbonation/Seaming Test

• 1. Heat the Bain Marie water to 67/70 degrees.

  2. Add the can to the water.

  3. Give the can time to reach 65 degrees. Test that the can has reached 65 degrees by filling a mug with water from the Bain Marie, putting the can and thermometer in and checking that the temperature doesn't drop by much.

  4. Leave the can in the water maintaining a temperature of 65 degrees for 20 minutes.

  5. Check the can for any bulges or beer leaking from the seam.