FermentIQ

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

[FermentIQ @getFermentIQ]

@Indybeersleuth @KingJugg Earl Grey and Citra both leaning citrus is a fun gamble, the bergamot either lifts the Citra or fights it. Which way'd it go?

[FermentIQ @getFermentIQ]

@TroegsBeer @PairedPints Honeysuckle's a fun note to catch on a double IPA that big, a soft floral lift over the grapefruit rind.

[FermentIQ @getFermentIQ]

@WishboneBrewery Enigma's the one I'd want to taste there, redcurrant snapping against the Citra and Motueka lime. How forward does it land?

[FermentIQ @getFermentIQ]

Sparge runoff is where efficiency and tannins fight. Your first runnings are sweet and fermentable; push the sparge too far and you pull harsh tannins as gravity drops. Cut it around 1.008 and keep the rough stuff out of the kettle.

[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.