HPLC can only give you an intermittent snapshot of what’s going on. IRmadillo gives you data all the time.
Why is that so important? Because monitoring chemical concentrations continuously means that you can also observe the rate of change of those concentrations.
And it is rate of change, rather than absolute value, that will give you the first indication that something is going wrong with your ferm.
Take a look at the video below – which shows real data, from a live fermentation, monitored by both HPLC and IRmadillo - and you’ll see how IRmadillo identified a bacterial infection more than 11 hours before the HPLC.
In other words, back when the batch could have been saved.
