Utilizing Accurate Viscosity Measurements to Improve Wort Consistency

Beer brewing is a complex process with many steps. In laboratory settings, the Congress mash method is commonly used to produce a standardized wort for analysis In any brew, one critical stage is monitoring the quality of this wort, particularly its β-glucan content. Measuring wort viscosity is essential. A viscosity measurement outside of the normal range 1.40 to 1.60 cP can indicate issues that will impact your final results.

With such a small range of acceptable viscosity, it is particularly important to ensure that the viscosity measurements of your wort are as accurate as possible.

This application note walks through the process of measuring wort viscosity utilizing the highly accurate microVISC PRO.