When brewing beer there are many factors in play to ensure the final result is what you are looking for. This includes the ingredients but there are many other steps in the process which can be adjusted to give different flavours. One of the first phases is to make wort, sugar water, from grains. The wort is then fermented where yeast converts sugars into CO2 and alcohol. This process varies again depending on the beer that is being made but it is multiple weeks long. For both of these phases specific gravity and temperature of the liquid is an important metric to keep track of. Very large breweries use solutions that are expensive and prohibitive for smaller companies like BTP.

The specific gravity of the wort is important to know the amount of sugar in the water and to have a reference before starting the fermentation. The temperature is also crucial since this mixture must cool enough so the yeast doesn't die. The tank where the wort is made is the first picture.
The specific gravity and temperature of the fermenting liquid is also important since they are indicators to know when fermentation is done. The tank where the liquid ferments is the second picture.

Measuring specific gravity usually involves a hydrometer where a rather large sample of liquid needs to be removed from the tank to take a measurement, and the reading is done by eye.

Your task is to design a device that can measure the specific gravity of either the wort or the fermenting liquid, temperature would also be great if possible. Both systems should be accessible remotely and be able to be scaled to accommodate more then 1 tank. A data capture and visualization method is also necessary.