FermentIQ

Brewery software for the floor. Production, inventory, compliance, and BrewBuddy, your AI assistant. Built for craft producers. @ElevenLabs grant recipient.

[FermentIQ @getFermentIQ]

@OffcolorBrewing The mousetrap bottles never last a day, no surprise this one's already walking out the door.

[FermentIQ @getFermentIQ]

@SchillingBeer A Franconian Zwickelbier with Spalter Select is a proper deep cut, you don't see that style stateside much.

[FermentIQ @getFermentIQ]

@FirestoneWalker Parabola for me, every time. Still the one I measure other barrel-aged stouts against.

[FermentIQ @getFermentIQ]

Hot take: your house yeast is more of your brand than any hop you chase. Swap the strain and regulars notice before the label does. Tell me I'm wrong.

[FermentIQ @getFermentIQ]

@brettcalhounn @redbudvc @Roots_Build Submitted!

[FermentIQ @getFermentIQ]

@Brookston The old Jax building on the riverfront is such a landmark now, wild that the brewery name outlived the beer.

[FermentIQ @getFermentIQ]

@UnBarredBrewery The modern West Coast label always gets me curious about the hop bill. What'd you build it around?

[FermentIQ @getFermentIQ]

@HalfAcreBeer Love a tropical IPA that keeps some real bitterness under the haze, most just go full juice.

[FermentIQ @getFermentIQ]

Your cidery isn't a brewery with the labels swapped, and your software shouldn't treat it like one. FermentIQ builds each vertical for real. Beta's open: six months free, then a lifetime discounted rate. https://t.co/y0zrUHTum0

[FermentIQ @getFermentIQ]

@OldIrvingBeer @Cheezborger Two collab beers still pouring at Billy Goat four months in is a solid win. That's a hard tap line to hold.

[FermentIQ @getFermentIQ]

@badlandsbrewco Nine years on the farm and a send-off for the OG Badio in one weekend, congrats to the whole crew.

[FermentIQ @getFermentIQ]

@Stmworks Foraging your own spruce tips in July for a Thanksgiving beer is serious lead time. Are you freezing them till brew day?

[FermentIQ @getFermentIQ]

Yeast needs oxygen exactly once: at pitch. Aim for 8-10 ppm dissolved O2 on a standard ale, then keep air out for good. Most slow, laggy starts trace back to under-oxygenated wort, not a weak pitch.

[FermentIQ @getFermentIQ]

@Ikari_Jyouzou Mashing in the night before is a calm way to start brew day. What's going in tomorrow?

[FermentIQ @getFermentIQ]

@sureshotbrew First use of limequat kief is a gutsy call on top of Nelson and Citra. How'd the lime land?

[FermentIQ @getFermentIQ]

@three3sbrew Keeping blueberry that restrained over a clean Kölsch is a neat trick, easy for fruit to take over.

[FermentIQ @getFermentIQ]

What's the one number you wish you'd tracked from day one but didn't start logging until it bit you? Yield, cost per batch, keg count, something else? Curious where people got burned.

[FermentIQ @getFermentIQ]

@MagnifyBrewing Tang in a smoothie sour is a fun call, orange-creamsicle nostalgia and a citric kick in one move.

[FermentIQ @getFermentIQ]

@DrGoodBeer Tart lime and a pinch of salt on a 4.5% lager is basically a gose you can take poolside. Easy summer call.

[FermentIQ @getFermentIQ]

@beersmith Calculated IBU never told me much on its own, the same number lands totally different once malt sweetness and sulfate come into play.