Thermometer,
Waterloo, Ontario; circa 1948; mercury, brass, glass; 91.15.6.

Throughout the stages of mashing and fermenting, the temperature of the mash had to be strictly controlled to guarantee flavour and quality.  Low temperatures could kill the yeast and high temperatures encouraged the growth of undesirable organisms.  Using a chain, operators lowered thermometers, such as this one, into tanks to obtain accurate readings.

Mash Sampler,
Waterloo, Ontario; circa 1980; stainless steel; 91.15.3.

Operators working in the mashing and fermenting rooms were required to regularly take samples of the mash to be analyzed in the laboratory.  The laboratory technician checked to make sure that the yeast was active and that the conversion to alcohol was taking place.  Information from the tests was used to extrapolate the anticipated yield of product.