Canty — Immersion Turbidity

"You don't pull a sample," he said. "You immerse this directly into your fermenter. Real-time. In-place."

Day 3: Turbidity spiked from 120 NTU to 680 NTU as hops were added. Then, as yeast flocculated, turbidity dropped. Jenna watched the curve flatten at 210 NTU—perfect haze stability. She closed the dump valve exactly when the immersion probe showed clean separation , not by a timer. No more guessing. canty immersion turbidity

In a mid-sized craft brewery called Harbor & Hops , head brewer Jenna faced a recurring nightmare: inconsistent haze in their flagship New England IPA, "Fogcutter." Some batches were beautifully opaque, like fresh citrus juice. Others were disappointingly thin, almost clear. Customers noticed. Revenue dipped. "You don't pull a sample," he said