How to use PLAATO Alerts to save on CO2 in your facility

As known to many, briefly speaking, the yeast consume sugars and converts it into ethanol and carbon dioxide (CO2). In order to utilise the CO2 produced by the yeast, one can let the pressure rise close to the end of fermentation to allow the beer to be saturated with CO2 in an natural way minimising the effect the increased pressure has on yeast performance. In some instances, not timing the operation correctly can lead to lower yeast growth and not reaching desired FG (final gravity).

Ideally, you would like to find the spot closest to FG that will allow you to capture the CO2 necessary to achieve desired pressure values. PLAATO Pro can help you monitor the density and make you take the action and close your pressure release valve at the correct time.

If you want more information on how to calculate optimal point of spunding and how much you can save, please reach out to us.