I'm doing a recipe, and I'll use inverted sugar that I cooked yesterday. But I don't have idea how to handle the specific gravity. I tried to use the densimeter, but it's useless.
This weekend's brew is going to be a Pilsner. I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a ...