Daily Water Quality Logging
Track and record key water quality parameters daily to ensure consistency in brewing inputs and early detection of water system issues. Logging supports mash adjustments, flavor stability, and preventive maintenance of filters and RO systems.
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Purpose & Scope
**TDS (Total Dissolved Solids):** Overall concentration of minerals in water, measured in ppm (parts per million). **pH:** Measurement of acidity or alkalinity of water on a scale of 0-14. **Hardness:** Levels of calcium and magnesium in water, directly affecting mash pH and beer flavor. **Free Chlorine:** Residual disinfectant often present in municipal water that can create off-flavors.
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Key Definitions
| Role | Responsibility |
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Responsibilities
|——|—|
| Brewer / Operator | Perform water tests and log results daily before brewing |
| QA / Supervisor | Review values weekly and flag trends, anomalies, or out-of-spec readings |
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Materials & Equipment
TDS meter (calibrated)
pH meter or pH strips
Chlorine test strips (for PDAM water)
Hardness test kit (optional)
Clean sampling cups or sampling ports
Log sheet or Notion water quality table
Pen for recording data
Distilled or RO water for rinsing probes
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Procedure
Timing & Preparation
Sample Collection
TDS Measurement
pH Measurement
Free Chlorine Test (Raw/Municipal Water Only)
Hardness Testing (Weekly or As Needed)
Data Logging
Weekly QA Review
Best Practice: TDS < 20 ppm (post-RO) is ideal for mash flexibility and mineral adjustments.[/sop_note]
[sop_note type="warning"]Warning: Free chlorine > 0.1 ppm can create off-flavors and must be removed via activated carbon filter. Best Practice: Calibrate meters weekly using standard solutions to maintain accuracy. Consistency: Test at the same time daily to avoid inconsistency due to supply pressure changes or tank turnover.🧠 Notes & Tips
Mencatat dan memantau parameter penting air brewing setiap hari untuk menjaga konsistensi kualitas bir dan mendeteksi dini masalah sistem air. Logging ini mendukung penyesuaian mash, stabilitas rasa, dan pemeliharaan filter atau RO.
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Tujuan & Lingkup
**TDS (Total Dissolved Solids):** Total zat terlarut, mewakili kandungan mineral air (ppm). **pH:** Tingkat keasaman atau kebasaan air pada skala 0-14. **Kekerasan (Hardness):** Jumlah kalsium dan magnesium, mempengaruhi mash pH dan rasa bir. **Klorin Bebas:** Disinfektan residu dari air PDAM yang dapat menyebabkan off-flavor.
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Definisi Penting
| Peran | Tugas |
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Tanggung Jawab
|——|—|
| Brewer / Operator | Melakukan pengukuran dan pencatatan air sebelum brewing setiap hari |
| QA / Supervisor | Review nilai setiap minggu dan beri tanda jika ada nilai abnormal |
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Bahan & Peralatan
TDS meter (terkalibrasi)
pH meter atau kertas pH
Strip tes klorin (untuk air PDAM)
Kit tes kekerasan (opsional)
Gelas sampel bersih atau port sampling
Lembar log atau tabel Notion air
Pena untuk mencatat data
Air suling atau RO untuk membersihkan probe
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Prosedur
Waktu & Persiapan
Pengambilan Sampel
Pengukuran TDS
Pengukuran pH
Tes Klorin Bebas (Hanya Air Baku/PDAM)
Tes Kekerasan (Mingguan atau Sesuai Kebutuhan)
Pencatatan Data
Review QA Mingguan
Praktik Terbaik: TDS < 20 ppm (RO) ideal untuk fleksibilitas mineralisasi mash.[/sop_note]
[sop_note type="warning"]Peringatan: Klorin bebas > 0.1 ppm dapat sebabkan off-flavor dan harus dihilangkan dengan filter karbon aktif. Praktik Terbaik: Kalibrasi alat mingguan pakai larutan standar untuk menjaga akurasi. Konsistensi: Tes di waktu sama tiap hari untuk menghindari inkonsistensi karena perubahan tekanan supply atau pergantian tangki.🧠 Notes & Tips