FMECA for Contamination of a Two Stage Closed Fermentation Process Sam Gambrell DSES-6070 HV5

Object of Study Description Beer brewing  Two Stage Closed Fermentation Process Contamination  Bacterial or Wild Yeast Will give an off taste Will interfere with yeast’s fermentation Will not kill you

Methodology Used Data obtained from  Personal Experience  Brewing How-To’s  Speaking with other home brewers FMECA  Created on possible methods of contamination during the major steps

Results FMECA  Two worst cases occurred during the cooling of the wart and the adding of the yeast before sealing the wart & yeast in the first stage fermenter  Further research shows that wart coolers can be used to reduce the time needed for the wart to cool thus reducing the time the wart is exposed to the open environment

Conclusion In order to brew a better beer:  Full understanding of process  Proper sanitation of all equipment being used  A clean environment to work in and temporarily store equipment