"How to identify bacteria, mold, yeast and beer-stone in beer."

[Brad]

My grandson is an aspiring young scientist doing a transition year project on brewing.

I promised I would help him with the research. But despite my best efforts, I have been unable to find an answer to his question "What is the most efficient and effective device/monitor used to identify contaminants, like bacteria, mold, yeast and something called beer-stone in beer."

My research and his shows various tests that involve taking samples to identify contaminants, however he is looking for a device/monitor that will identify bacteria, mold etc. The device/monitor does not have to have the capacity to identify different types of bacteria, just to show that they and other contaminants are there.

I would really appreciate any help you can give me.

Thanks for taking the time to deal with my query.

I look forward to hearing from you.

 

[kelper]

Try Googling 'agar' and 'Petri dish'. Should not be too expensive. I think you would have to do this before any yeast was added. Brewed carefully there should not be any contaminants! I think yeast will kill off competing moulds and the alcohol will kill the bacteria. This is one of the reasons why we drink beer in preference to water.

 

[Hoppyland]

Well, I reckon that the most sensitive device to identify problems, including bacteria and mould, in beer is a human being - in essence an experienced brewer. Like most artisan/craft activities, I guess.
What "beer stone" is, though, I haven't a clue. Never heard of it in decades of home brewing, I'm afraid.

 

[Sadfield]

A microscope is enough to identify, and quantify, contamination of bacteria and non-Saccharomyces yeast.

http://braukaiser.com/wiki/index.php/Microscope_use_in_brewing