Commercial Fermentation Monitoring

pH and temperature drift mid-fermentation

Kombucha, vinegar, sauerkraut, and koji are sensitive to temperature and pH windows. A few degrees over a long weekend can drop a whole batch.

Manual log sheets and timed checks

Walking around a production floor to log temperatures into a clipboard pulls hours per week and produces gaps when nobody is on-site.

No visibility across multiple vessels

Monitoring each fermenter, crock, and curing chamber individually means no single picture of what is happening across your batch lineup.

No audit trail for QA or food-safety inspectors

Without a continuous log of fermentation conditions, tracing a quality issue or showing inspectors that a batch held cold enough is guesswork.

Edge-PID temperature loops per vessel

On-Pi PID loops drive heat tape, refrigeration relays, or glycol valves to hold each vessel within a tight setpoint band — even if the cloud is unreachable.

Multi-vessel real-time dashboard

See temperature, humidity, pH, and dissolved-oxygen readings from every fermenter, crock, and curing chamber on one screen.

Threshold and anomaly alerts

Configure alerts when any vessel drifts outside its phase window. Anomaly detection catches sensor failures and unusual readings against a rolling baseline.

Continuous batch logs for QA + audits

Full sensor history is captured per device and per vessel. Export compliance reports or trace a quality issue back to an exact pH or temperature event.