Turbidity | Canty Immersion

The problem wasn't recipe or yeast. It was turbidity measurement —the cloudiness caused by suspended particles. Jenna used a benchtop turbidimeter: draw a sample, run to the lab, wait for a reading, then adjust. By the time she had data, the tank conditions had shifted. She was always chasing yesterday's beer.

Then a sales engineer from visited. He didn’t hand her a catalog. He handed her a rugged, stainless-steel probe—the Canty Immersion Turbidity System . canty immersion turbidity

"You don't pull a sample," he said. "You immerse this directly into your fermenter. Real-time. In-place." The problem wasn't recipe or yeast

Day 3: Turbidity spiked from 120 NTU to 680 NTU as hops were added. Then, as yeast flocculated, turbidity dropped. Jenna watched the curve flatten at 210 NTU—perfect haze stability. She closed the dump valve exactly when the immersion probe showed clean separation , not by a timer. No more guessing. By the time she had data, the tank conditions had shifted

Jenna installed one on Tank 7 (Fogcutter’s primary vessel). On her control screen, she now saw a live trend line, updating every second.